Aubergine schnitzel with tahini yoghurt sauce and romaine salad
easy
20 mins
20 mins
Ingredients
- 1 larger aubergine (450 g)
- 7-10 Tbsp Salt
- 1 small chili pepper
- 125 g Whole milk yoghurt
- 1 TABLESPOON Sesame paste (tahini)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon juice
- 1 (approx. 150 g) Head mini roman salad
- 1-2 stem(s) Sage
- 1 (approx. 50 g) red onion
- 1 TABLESPOON light balsamic vinegar
- 1 TEASPOON Mustard
- 7-10 Tbsp Sugar
- 1 TABLESPOON + 1/2 tsp olive oil
- 1-2 TABLESPOONS Flour
Directions
- 1
Wash the aubergine and cut off the ends. Cut the aubergine diagonally into slices about 1.5 cm thick, place in a sieve and sprinkle vigorously with salt. Leave to stand for about 1 hour. In the meantime, wash, dry and clean the chillies. Finely chop the pod. Mix yoghurt, chilli and sesame paste, season to taste with a little salt, pepper and lemon juice.
- 2
Clean and wash the salad and drain thoroughly. Wash sage, dab dry and pluck leaves from the stems. Peel onion and cut into rings. Mix vinegar with mustard and 2 tablespoons of water. Season with salt, pepper and sugar, fold in 1 tablespoon of oil. Put the flour on a flat plate. Heat 1 tablespoon of oil in a coated pan. Cover aubergine slices with 1 sage leaf each, turn in flour and fry in the pan for approx. 3 minutes on each side until golden brown. Season with pepper. Roughly pluck the salad and arrange on plates with onion rings. Arrange sesame yoghurt in small bowls.
- 3
Put the flour on a flat plate. Heat 1 tablespoon of oil in a coated pan. Cover aubergine slices with 1 sage leaf each, turn in flour and fry in the pan for approx. 3 minutes on each side until golden brown. Season with pepper. Roughly pluck the salad and arrange on plates with onion rings. Arrange sesame yoghurt in small bowls. Drain aubergine slices on kitchen paper and serve as well. Sprinkle sesame yoghurt with 1/4 teaspoon of olive oil on each and add to the salad.
- 4
35 minutes waiting time
Nutrition Facts
300 kcal
19 g
20 g
9 g
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