So yesterday I left early in the afternoon from home and had little time to prepare my lunch and so I made this aubergine piccata. After lunch I got ready and left for Locarno where my appointment to the doctor for my ankle was. I got there and the nurse at the desk looked at me without saying a word, I introduced myself and was very soon told that my appointment wasn’t for Monday but for Tuesday… It was my fault and I got mad at myself. I don’t like getting appointments wrong, don’t you? Despite throwing away an afternoon to get to the doctor and finding out I got the date wrong; at east I enjoyed my lunch.
Recipe for 3-4
Prep time: 10 min
Cook time: 3-12 min
1 Aubergine (350-400g)
3-4 tbsp. flour
80 g grated cheese (I used a firm goat cheese)
2 tbsp. chopped chives
Olive oil or frying butter
In a bowl place the flour while in another place the eggs with the grated cheese and the chives.
Cut the aubergine into 0.5 cm thick slices and season them with salt on both sides.
Heat 1 tbsp. oil or butter in a pan.
Take an aubergine slice, coat it in the flour on both sides and then dip it into the egg, cheese and chive mix (make sure you get a good amount of the egg mix on the aubergine) and then place it straight into the pan. Repeat with the other slices and cook for 3-4 min on each side on a medium fire. You will probably need to do this in 2-3 batches so once the slices are done keep them warm in the oven at 70°C. Usually I serve this dish with a simple tomato sauce pasta.