for 4 people

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

How it's done

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.

Show complete recipe