Summary

Ingredients

• 80 g rice
• 250 g auberine (s)
• some flour
• 1 tablespoon soy flour
• 1 tablespoon chickpeas, ground
• 4 tablespoon water
• some herb salt
• Chilli flakes
• Pepper, fresh from the mill
• 50 g breadcrumbs
• Oil, virgin coconut oil for baking
• 300 g tomato (s), peeled
• 5 cloves garlic
• some herb salt
• Pepper, fresh from the mill
• 1 tablespoon olive oil, virgin
• 12 basil leaves, fresh

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Instructions

1. Peel the garlic cloves and cut into cubes. If necessary, chop the peeled tomatoes a little. Heat the olive oil in a saucepan and fry the garlic in it, it shouldn`t take color, add the tomatoes and simmer over a low heat for about 15 minutes, reducing a little. Season to taste with herb salt and pepper. Just before serving, fold in the finely chopped basil leaves.
2. Cook the rice according to the instructions on the packet.
3. Cut the aubergine into approx. 1 cm thick slices. Whisk the soy flour, chickpea flour, the 4 tablespoons of water and the spices together in a plate, season well. The mass should be slightly runny, possibly add 1 tablespoon of water. I took that instead of an egg.
4. Fill another plate with flour and fill the 3rd plate with breadcrumbs. First we turn the eggplant slices in the flour, then in the egg substitute mixture and finally in the breadcrumbs. Heat some coconut oil in a pan and fry the aubergine slices over low heat for about 6 minutes on each side until golden brown.