for 4 people

Aubergines

4 tbsp	white flour
¾ tsp	salt
1 dl	water
100 g	panko breadcrumbs
500 g	aubergines, cut lengthways into 1.5 cm-thick slices

To fry

oil for frying

To serve

½ dl	Teriyaki sauce
1	spring onion, cut into rings
1	red chilli pepper, deseeded, cut into thin rings
½ tbsp	toasted sesame seeds

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.

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