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- Home
- Inspiration & Gifts
- Recipes
- vegetable dishes
- Aubergine piccata with herby rice
Aubergine piccata with herby rice
Nutrition facts per serving:
- Energy in kcal about 412
- Fat about 11g
- Carbohydrates about 58g
- Protein about 17g
This is needed
This is needed
for 4 people
View these products
- salted water, boiling
- 250 g long grain rice
- 0.5 bunch basil
- 0.5 bunch chives
- 400 g aubergine
- a little pepper
- 2 tbsp white flour
- clarified butter, for frying
- 2 fresh eggs
- 80 g grated Parmesan
- 0.5 tsp salt
And that's how it's done
And that's how it's done
Cook the rice in salted water for approx. 20 mins. until almost soft, drain. Roughly chop the basil and chives, stir in, season with salt.
Cut the aubergines into slices approx. 1 cm thick, season. Empty the flour into a shallow bowl. In a deep bowl, beat the eggs with the cheese. Coat the aubergines with the flour then the egg mixture. Fry the aubergine slices in batches in the hot clarified butter over a medium heat for approx. 3 mins. on each side.
Serve with herby rice.
