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. Continue reading
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.