Aubergine piccata with herby rice

Aubergine piccata with herby rice

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 412 kcal
, Fat: 11 g
, Carbohydrate: 58 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

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
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How it's done

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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.

Good to know
Tip: Replace the aubergines with courgettes.

How-tos

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