for 4 person

250 g	long grain rice
	salted water, boiling
½ bunch	basil
½ bunch	chives

400 g	aubergines
½ tsp	salt
a little	pepper
2 tbsp	white flour
2	fresh eggs
80 g	grated Parmesan
	clarified butter, for frying

How it's done

Cook the rice in salted water for approx. 20 mins. until almost soft, drain. Roughly chop the basil and chives, stir in, season with salt.

Cut the aubergines into slices approx. 1 cm thick, season. Empty the flour into a shallow bowl. In a deep bowl, beat the eggs with the cheese. Coat the aubergines with the flour then the egg mixture. Fry the aubergine slices in batches in the hot clarified butter over a medium heat for approx. 3 mins. on each side.

Serve with herby rice.

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