Aubergine sandwich

Name: Aubergine sandwich
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Lemon; 2 small avocado; 25 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 400 g) Aubergine; 1 egg (size M); 2 TABLESPOONS Milk; 40 g Parmesan cheese; 40 g Breadcrumbs; 3 TABLESPOONS Flour; 50 g Rocket; 2 Tomatoes; 3-4 Tbsp Oil; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Lemon
2 small avocado
25 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 400 g) Aubergine
1 egg (size M)
2 TABLESPOONS Milk
40 g Parmesan cheese
40 g Breadcrumbs
3 TABLESPOONS Flour
50 g Rocket
2 Tomatoes
3-4 Tbsp Oil
7-10 Tbsp Cling film

Directions

1
Halve the lemon and squeeze the juice out of one half. Use the rest of the lemon for other purposes. Cut the avocado in half and remove the core. Remove the flesh from the skin. Mash the fruit flesh, yoghurt and 1-2 tbsp. lemon juice with a fork.
2
Season to taste with salt and pepper. Cover avocado cream with foil.
3
Wash, clean and cut the aubergine diagonally into approx. 8 slices (approx. 0.5 cm). Beat egg and milk in a bowl, season with salt and pepper. Grate cheese. Mix cheese and breadcrumbs in another bowl.
4
First turn the aubergine slices in flour. Tap off excess flour. Then turn in egg, finally in the cheese mix and place on a baking tray.
5
Wash the salad and shake dry. Wash, clean and slice the tomatoes. Heat oil in portions in a large coated pan. Fry the aubergine slices for approx. 4 minutes, turning them until golden brown.
6
Take it out and let it drip off on kitchen paper.
7
To serve, spread avocado cream, tomatoes and rocket on 4 slices of aubergine, cover with the remaining aubergine slices. Serve immediately.