Friday, 10 February 2012

Milanesas de Berenjenas (Breaded Aubergine Milanesas)





"You know what you could do with these," suggested my husband, jabbing a fork at his plate of Aubergine Parmigiana. "You can make milanesas with them." Now there was a thought. Chunky slices of aubergine, coated in breadcrumbs and then fried for a couple of minutes on each side.

They were good - but I couldn't eat too many of them at once, they were surprisingly filling. Like the palm hearts, he used to eat them in Argentina, sprinkled with a little salt. But all I wanted to do with them is slide them into a split, soft bread roll - kind of like a veggie burger, with crunchy lettuce and mayo and all the other trimmings. I'm making these again - they'd make a cracking quick lunch.

Milanesas de Berenjenas (Breaded Aubergine Milanesas)
Serves 2

Ingredients
  • 2 smallish aubergines
  • 1 clove garlic, chopped finely
  • 2 eggs
  • about 200g breadcrumbs (you might need more)
  • a pinch or two of dried thyme
  • Oil for frying
Method:
  1. Crack the eggs into a shallow bowl and add the garlic. Beat together lightly with a fork and leave to one side while you get on with the aubergines. Put the breadcrumbs in another shallow bowl and stir in the thyme.
  2. Give the aubergines a quick wash, and then chop off the stalk. Slice them into 1cm thick rounds.
  3. Heat a trickle of oil in a frying pan. One by one, dip the aubergine slices into the egg and then the breadcrumbs and lay carefully, in one single layer, into the hot pan. When golden and crisp on the bottom (about 2 minutes), turn them over. Continue until you've used up all the aubergine slices; you might need more egg (depending on the size of your eggs) or more breadcrumbs - just see how you go - there are no exact measures here.
  4. When golden on both sides, drain on kitchen paper, sprinkle with a little sea salt and eat; either as they are or as above, in a soft white bap with lettuce and mayo.


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