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- Aubergine with a crunchy topping
Aubergine with a crunchy topping
Nutrition facts per serving:
- Energy in kcal about 438
- Fat about 30g
- Carbohydrates about 33g
- Protein about 7g
This is needed
This is needed
for 2 people
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Crunchy topping
- 80 g panko breadcrumbs or regular breadcrumbs
- 3 tbsp olive oil
- 3 tbsp water
- 1 garlic clove, squeezed
- 1.5 tbsp capers, drained, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 0.25 tsp salt
Aubergine
- 1 aubergine, cut into slices approx. 5 mm thick
- 2 tbsp olive oil
- 0.25 tsp salt
And that's how it's done
And that's how it's done
Crunchy topping
Mix the breadcrumbs with all the other ingredients.
Aubergine
Place the aubergine on a baking tray lined with baking paper. Brush with oil, season with salt. Cover with the crunchy topping, press down.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200°C.
