Crispy aubergines
Crispy fried aubergines are joined by a fresh dill-and-mint sauce. Serve as a starter or main course with sweet potato planks, for example.
4 servings | Preparation time 30 min
Ingredients
2 (225 g each) aubergines
1 tsp salt
2 dl wheat flour
2 dl water
½ tsp white pepper
3 dl panko breadcrumbs
2 dl rapeseed oil for frying
Sauce
1 clove of garlic
½ pot of dill
2 dl unflavoured yoghurt
1 tsp lemon juice
½ tsp salt
½ tsp sugar
½ tsp mint
¼ tsp crushed black pepper
You will also need
1 jar (57/35 g) of capers
Prepare the sauce. Peel and finely chop the garlic. Finely chop the dill. Mix the sauce ingredients.
Rinse the aubergines and cut them lengthwise into 4–6 slices. Spread the slices on a worktop and sprinkle with salt (½ tsp). Let them sweat for 5 minutes. Wipe off the liquid that has risen to the surface with kitchen paper.
In a shallow bowl, mix the wheat flour, water, salt (½ teaspoon) and pepper into a loose batter. Pour the panko breadcrumbs onto another plate. Roll the aubergine slices first in batter and then in the panko breadcrumbs.
Heat the oil in a pan over medium heat. Fry the aubergine slices on both sides until golden brown and crispy. Lift the slices onto a paper towel to drain.
Place the aubergines onto a serving plate. Drizzle sauce on top and finish with capers.
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