Summary

Ingredients

• 1 large eggplant (s), cut into cm thick slices
• 50 grams flour
• 2 egg (s)
• 100 g breadcrumbs
• Vegetable oil for deep-frying
• Salt and pepper

For the vinaigrette:

• 2 tablespoon olive oil
• 1 clove garlic, finely chopped
• 1 tablespoon, heaped capers
• 1 tablespoon vinegar (sherry vinegar)
• 1 tablespoon chilli oil

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Instructions

1. It is best to prepare the breadcrumbs yourself from old white bread. Prepare three plates. Fill one plate with the seasoned flour, the second with the beaten egg and the third with the breadcrumbs. Bread the aubergine slices like schnitzel first in the flour, then in the egg and finally in the breadcrumbs.
2. Heat about 5 mm of oil in a pan and fry the aubergine slices for about 4 minutes on each side until golden brown. Place on kitchen paper to degrease.
3. For the dressing, heat the olive oil, add the garlic and capers. After a minute add the vinegar and bring to the boil briefly. Season with chilli oil. Divide the aubergine slices on two plates and pour the warm vinaigrette over them.