Here’s another great use of the versatile aubergine with this delicious escalope. It’s a nice plate of food as it feels quite indulgent with the fried breadcrumbs whilst actually being relatively healthy. The recipe was in Mildreds – The Cookbook.
- 2 large aubergines
- 3 tbsp oil
- 100g plain flour
- 2 eggs
- 100g breadcrumbs (I used panko)
- 250g feta
- 1/2 tsp chilli flakes
- 2 cloves garlic
- 1 packet mint leaves
- 3 tomatoes
- salad leaves
- 1/2 cucumber
- 1 lemon
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tsp white wine vinegar
1.) Preheat the oven to 180 degrees C and line a baking sheet with parchment paper
2.) Slice the aubergines into 8 thin slices.
3.) Place on the baking tray and bake for 10 minutes, turn over then bake for another 5 minutes.
4.) Set aside to cool down to room temperature.
5.) Make the filling by chopping up the feta and mint leaves. Peel and dice the garlic. Add the garlic, feta, mint and chilli flakes to a bowl. Chop the lemon in half and remove the pips. Squeeze the juice in the bowl, mix and set aside.
6.) Chop up half the aubergines and add to a large bowl. Leave 8 slices that you could sandwich together. Chop up the tomatoes and cucumber and add to the bowl, the salad leaves, the paprika and the cumin.
7.) Get out two plates and on one spread out the flour, on the other the breadcrumbs,
8.) Get a bowl and crack in the egg, whisk with a fork.
9.) Get two slices of aubergine, fill with some of the feta mixture. Press down the other slice on top. Move the aubergine to the flour, turn over so both sides are covered in flour, transfer to the egg and cover the sandwich in egg. Then press onto the breadcrumbs and turn over to get the other side. Move to a plate. Repeat with the rest of the aubergines and mixture.
10.) Heat 1/2 the oil in a frying pan then add the escalopes. Fry for about 4 minutes, turn over, add the rest of the oil and fry for another 4 minutes.
11.) Add the white wine vinegar to the salad bowl and mix everything.
12.) Serve up the salad then plate the aubergines on top.