Aubergine fries with tahini dip

Aubergine fries with tahini dip

Total: 55 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / person: 400 kcal
, Fat: 16 g
, Carbohydrate: 45 g
, Protein: 17 g
These "fries" are not made with potatoes, but with aubergines. They are enveloped in a coating made of panko breadcrumbs and za'atar spice mix, so that they are crispy without being deep-fried. As an accompaniment, there is a tahini dip, whipped to a texture almost as creamy as mayonnaise.

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

800 g aubergines, cut into fries approx. 1 cm thick
½ tsp salt

Crumb coating

4 tbsp white flour
3 eggs, beaten
150 g panko breadcrumbs
1 ½ tbsp Za'atar (spice mix)
¼ tsp salt

Dip

5 tbsp tahini (sesame paste)
5 tbsp water
1 tbsp lemon juice
1 garlic clove, squeezed
¼ tsp salt
a little pepper
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How it's done

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Aubergines

Salt the aubergines and leave to absorb for approx. 15 mins. Pat them dry with kitchen paper.

Crumb coating

Pour the flour into a shallow dish and the eggs into a bowl. Mix the panko breadcrumbs and za'atar spice mix in a shallow dish. Toss the aubergines in the flour in batches, shake off the excess, dip first in the egg and then in the breadcrumbs. Place on a baking tray lined with baking paper. Sprinkle with salt.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C.

Dip

Place all of the ingredients in a blender, puree until smooth and creamy, season. Remove the aubergines from the oven, serve with the dip.

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