Pan-Fried Eggplant with Herbs
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Step 1: Preheat a large non-stick frypan or grill plate over a high heat.
Step 2: Slice the eggplant crossways into 1.5cm thick pieces, discarding the tops.
Step 3: Place 3 tablespoons of olive oil in the pan and once hot, add the eggplant slices, ensuring not to overcrowd the pan (the slices must sit flush with the pan). Fry for 5 minutes on each side or until dark golden brown, then remove and place onto a platter. Repeat this process with the remaining eggplant.
Step 4: Sprinkle the eggplant with herbs and drizzle over the vinaigrette. Season with salt and pepper and gently toss together.
Step 5: Place eggplant mix onto a platter and drizzle over the remaining olive oil. Serve with a cheek of lemon.
Maggie's tip: use small to medium eggplants as these will have the best flavour. If tarragon is not available you can replace with chervil or rocket.