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Eggplant Cutlets

ingredients

servings

2

Aubergine

1 unit

Breadcrumbs

80 oz

Food yeast flakes

1 teaspoon

Oregano

1 teaspoon

Dried basil

1 teaspoon

Salt

2 pinches

Chickpea flour

3 spoons

Cornflour

2 teaspoons

Water

100 fl oz

Extra virgin olive oil

2 spoons

Garlic powder

1 teaspoon

second courses from world

Eggplant Cutlets

Eggplant Cutlets

vegan with gluten high in iron high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant Cutlets

A simple and quick idea to enjoy the #melanzane for dinner or for a delicious aperitif. These cutlets are cooked in the oven and the breading is without eggs and cheeses, but will be able to surprise for taste and crunchiness.

Eggplant Cutlets step 1

step 1

First, combine a bowl with chickpea flour, cornstarch and water. Helping you with a whisk, mix the ingredients in order to obtain a homogeneous and smooth mixture, similar to the beaten eggs.

Eggplant Cutlets step 2

step 2

In another dish, combine the breadcrumbs, aromatic herbs, baking powder, garlic powder and salt. Mix all the ingredients.

Eggplant Cutlets step 3

step 3

Cut the aubergine into slices 1 cm thick and pass them first into the batter of chickpea flour and then into the breadcrumbs making it adhere well.

Eggplant Cutlets step 4

step 4

Arrange the aubergine slices on a baking sheet lined with parchment paper, irroral with olive oil and bake in a preheated oven at 240 ° C for 20 minutes.

Eggplant Cutlets step 5

step 5

If you want, you can serve the aubergines with a sauce made of natural yogurt and fresh herbs to taste, seasoned with a little salt, pepper and olive oil.

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