Snake aubergines with hazelnut crumb topping
Ingredients
for 2 people
| 300 g | snake aubergines, halved lengthwise |
| 1 tbsp | olive oil |
| ½ tsp | salt |
| a little | pepper |
| ½ tbsp | olive oil |
| 1 | garlic clove, squeezed |
| 30 g | breadcrumbs |
| 30 g | hazelnuts, coarsely chopped |
| ½ bunch | parsley, finely chopped |
| ¼ tsp | salt |
| ½ tbsp | liquid honey |
| 1 | organic lemon, use grated zest and 1 tbsp of juice |
How it's done
Aubergines
Spread the aubergines on a baking tray lined with baking paper. Drizzle with the oil, season with salt and pepper, mix.
To roast
Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove, serve on a platter.
Crumb topping
Heat the oil in a frying pan. Briefly sauté the garlic. Add the breadcrumbs and hazelnuts, toast until golden brown. Mix in the parsley, season with salt.
To serve
Top the aubergines with the honey, lemon juice and lemon zest, sprinkle with the crumb topping.
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