Pan-Fried Eggplant with Herbs Recipe

Name: Pan-Fried Eggplant with Herbs Recipe
Yield: 4
Ingredients: 600g eggplants; 1/2 cup (125ml) Maggie Beer Extra Virgin Olive Oil; 1/3 cup flat leaf parsley, leaves picked; 1/4 French tarragon leaves; 2 tbspn lemon thyme leaves; 2 tbspn Maggie Beer Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette; Sea salt and freshly ground black pepper, to taste; Lemon cheek, to serve

This side works best when eggplant is in season and the herb garden is bountiful. It's a simple dish with so many layers of flavour you'll love.

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