Aubergine schnitzel with bean filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Rinse and drain the beans. Wash the rosemary, dab dry and pluck and chop the needles from 2 twigs. Peel onions and garlic. Dice onions, chop garlic. Heat 2 tablespoons of oil.

2. 2

   Fry the onions, half the garlic and half the rosemary. Add the beans and 100 ml water, bring to the boil. Season with salt and pepper and simmer for 4-5 minutes. Mash the beans finely.

3. 3

   Clean and wash the aubergines and cut them lengthwise into 20 thin slices. Heat 6 tablespoons of olive oil in a large coated frying pan. Sauté aubergine slices in it in portions on each side, remove.

4. 4

   Set the pan aside.

5. 5

   Season aubergines with salt and spread some bean purée on one half of each slice. Fold over the other half. Place them side by side on a baking tray lined with baking paper. Grate the cheese and sprinkle it over.

6. 6

   Roughly pluck the rosemary twigs and spread over the top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes.

7. 7

   Stir the sour cream and Ajvar. Season to taste with salt and pepper. Knead butter and rest of garlic. Cut baguette in half and spread both halves with garlic butter. Put the bread on an oven rack, put it in the oven over the aubergines and bake for 6-8 minutes.

8. 8

   Clean, wash and finely dice the peppers. Heat frying fat in the pan again. Fry the bell peppers and the rest of the chopped rosemary for 3-4 minutes. Season with salt and pepper. Remove aubergines and bread from the oven.

9. 9

   Sprinkle aubergines with the diced peppers. Add bread and ajvarschmand. Drink tip: red wine, e.g. a strong Cabernet Sauvignon.

Nutrition Facts

KCAL
750 kcal

CARBS
55 g

FATS
47 g

PROTEINS
22 g