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Aubergine cordon bleu
25 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 383
  • Fat about 27g
  • Carbohydrates about 16g
  • Protein about 17g
This is needed
This is needed for 4 people
  • 1 tsp salt
  • 500 g aubergine, cut lengthwise into slices approx. 5 mm thick
Cordon bleu
  • 2 tomato, in slices
  • 0.5 bunch basil, leaves torn off
  • 150 g mild Gruyère, in slices
  • 8 toothpicks
To bread the aubergines
  • 2 egg, beaten
  • 0.25 tsp Tabasco sauce
  • 0.5 tsp salt
  • 60 g breadcrumbs
To fry
  • 6 tbsp clarified butter
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And that's how it's done
And that's how it's done
Salt the aubergines, leave to absorb for approx. 30 mins., pat away the excess.
Cordon bleu
Top half of the aubergine slices with tomatoes, cheese and basil. Place the remaining aubergine slices on top, secure with toothpicks.
To bread the aubergines
Whisk the eggs, Tabasco and salt in a deep dish. Empty the breadcrumbs into a shallow dish. Dip the aubergines in the egg and then in the breadcrumbs, pressing firmly on the crumb coating.
To fry
Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry 2 aubergines over a medium heat for approx. 2 mins. on each side until golden. Remove from the pan, drain on kitchen paper, keep warm in the oven with the door slightly ajar. Fry the remaining aubergines in the same way.