Aubergine escalope with TOMAMI Santorin
Santorin
vegetarian
main course
easy
Torben Ebert
Ingredients for 4 persons
- 4 oblong aubergines (Thai)
- Light-coloured, neutral oil
- 3 tbsp Tomami Santorini
- 2 eggs
- Pepper, salt
- 200g flour
- 300g breadcrumbs or panko breadcrumbs
Preparation
Wash the aubergines. Rub with oil, salt and pepper and cook in a preheated oven at 210°C for 17-20 minutes until soft. Pierce with a knife and check that they are fully cooked.
Leave to stand for 5 minutes (covered) and remove the skin. Leave the stalk on, as this provides the necessary support.
Now carefully flatten the still warm and soft aubergine with the back of the knife to a thickness of 5-7 mm. Leave the aubergines to cool and brush with 2 tbsp Tomami Santorini.
In the meantime, whisk 2 eggs with 1 tbsp Tomami Santorini, season with salt and pepper.
Hold the aubergine by the stem and then:
– dredge in flour
– coat in the egg and tomami mixture
– Coat evenly in breadcrumbs
Fry the breaded aubergine cutlets in a pan over a medium to high heat, season lightly with salt, serve with fresh lemon and enjoy.
If there are any aubergine escalopes left over, simply gratinate them with cheese the next day!
