Ingredients
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
Aubergines
Cordon bleu
To bread the aubergines
To fry
How it's done
Aubergines
Salt the aubergines, leave to absorb for approx. 30 mins., pat away the excess.
Cordon bleu
Top half of the aubergine slices with tomatoes, cheese and basil. Place the remaining aubergine slices on top, secure with toothpicks.
To bread the aubergines
Whisk the eggs, Tabasco and salt in a deep dish. Empty the breadcrumbs into a shallow dish. Dip the aubergines in the egg and then in the breadcrumbs, pressing firmly on the crumb coating.
To fry
Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry 2 aubergines over a medium heat for approx. 2 mins. on each side until golden. Remove from the pan, drain on kitchen paper, keep warm in the oven with the door slightly ajar. Fry the remaining aubergines in the same way.
| Serve with: | Salad. |
|---|
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