Auberginenpiccata with tomato salad Recipe
Recipe Ingredients for Auberginenpiccata with tomato salad
Amount | Ingredient |
---|---|
1 large | Eggplant |
1 tsp | Salt |
1 pc | Onion |
2 Stg | Trimmed, thinly sliced celery |
1 pc | Pepper |
1 tsp | Mild mustard |
3 tbsp | Balsamic vinegar |
1 / 2 St | Lemon |
4 tbsp | Olive oil |
some | Salt |
some | Pepper |
1 bunch | Basil |
2 pcs | Garlic cloves |
2 pcs | Eggs |
4 tbsp | Cream |
2 tbsp | Sbrinz |
1 tbsp | Flour |
some | Olive oil |
4 large | ripe tomatoes |
Auberginenpiccata with tomato salad Recipe Directions
The eggplant in about three mm thick slices. Sprinkle with salt and take at least thirty minutes. Then rinse under cold water and pat dry. Onion, celery and red pepper, mustard, vinegar, lemon juice and mix oil and season with salt and pepper.
Chop the basil leaves for the piccata fine. Peel the garlic through a press and. Both mix with eggs, cream and cheese to form a viscous mass.
The egg mixture into the flour in a plate and another plate to provide. The eggplant slices first in flour in portions, then turn into the egg mixture. Drain slightly, then bring in the hot oil to fry each side for about a minute. Drain on paper towels.
To finish the tomato into thin slices and the eggplant on large flat plates decoratively arrange. Drizzle everything with salad dressing.