Aubergine schnitzel with salad

Aubergine schnitzel with salad

Total: 1 hr 10 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 324 kcal
, Fat: 16 g
, Carbohydrate: 33 g
, Protein: 9 g

Ingredients

4 people

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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

4 aubergines (each approx. 200 g)

Aubergine schnitzel

1 ¼ tsp salt
a little pepper

Crumb coating

100 g breadcrumbs
50 g white flour
1 egg

To fry

oil for frying

Salad

3 tbsp white wine vinegar
2 tbsp olive oil
2 pinch salt
40 g caper berries
100 g baby lettuce
1 organic lemon
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How it's done

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Aubergines

Prick the aubergines with a knife, transfer to a tray lined with baking paper.

To bake

Approx. 40 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly.

To peel the aubergines

Peel the aubergines.

Aubergine schnitzel

Place the aubergines on kitchen paper, flatten with a spatula, season.

Crumb coating

Empty the breadcrumbs and flour into two separate shallow dishes. Beat the egg in a deep dish. Toss the aubergines in the flour one at a time, shake off the excess, dip in the egg and then in the breadcrumbs. Press firmly on the crumb coating.

To fry

Heat the oil in a non-stick frying pan. Fry the aubergines in batches for approx. 4 mins. on each side.

Salad

Whisk the vinegar and oil in a bowl, season with salt. Drain the capers, cut in half, mix in together with the salad leaves, serve with the aubergine schnitzel. Cut the lemon into wedges, serve with the dish.

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