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
To fry
To serve
How it's done
Aubergines
Preheat the oven to 60 °C, warm the plates. Empty the flour and salt into a deep dish. Add the water, stirring constantly, mix well. Place the breadcrumbs in a deep dish. Dip the individual aubergine slices in the batter, allow to drain, then toss in the breadcrumbs, pressing the coating firmly.
To fry
Heat a dash of oil in a non-stick frying pan. Fry the aubergines in batches for approx. 5 mins. on each side. Remove, keep warm.
To serve
Plate up the aubergines, drizzle with teriyaki sauce. Top with the spring onion and chilli pepper. Sprinkle with sesame seeds.
| Serve with: | Rice |
|---|
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