Drive away with green broad beans and ricotta
second courses from world
Eggplant Cutlets
Eggplant Cutlets
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
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.
step 2
In another dish, combine the breadcrumbs, aromatic herbs, baking powder, garlic powder and salt. Mix all the ingredients.
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.
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.
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.