Aubergines in paprika vinaigrette

Name: Aubergines in paprika vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Aubergines (about 600 g); 7-10 Tbsp salt, 1 garlic clove; 1/2 bunch Parsley; 8-10 tablespoons (100 ml) Vegetable broth (instant); 3-4 Tbsp Vinegar; 7-10 Tbsp white pepper, 1 pinch sugar; 6 TABLESPOONS Oil; 1-2 small peppers; 2-3 TABLESPOONS Flour; 7-10 Tbsp Rocket or lettuce; 7-10 Tbsp some sweet paprika

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Aubergines (about 600 g)
7-10 Tbsp salt, 1 garlic clove
1/2 bunch Parsley
8-10 tablespoons (100 ml) Vegetable broth (instant)
3-4 Tbsp Vinegar
7-10 Tbsp white pepper, 1 pinch sugar
6 TABLESPOONS Oil
1-2 small peppers
2-3 TABLESPOONS Flour
7-10 Tbsp Rocket or lettuce
7-10 Tbsp some sweet paprika

Directions

1
Clean and wash the aubergines. Cut into slices at an angle, approx. 1 cm thick. Sprinkle with salt and leave to stand for a while
2
Peel garlic, wash parsley and chop both finely. Mix with broth, vinegar, salt, pepper and sugar. Beat 2 tablespoons of oil vigorously into the mixture. Clean, wash and very finely dice the peppers. Stir into the vinaigrette
3
Dab aubergines dry and season with pepper. Turn in flour, tap off a little. Heat 4 tablespoons of oil in portions in a wide coated pan. Fry the aubergines on each side until golden brown. Drain on kitchen paper
4
Wash the rocket or lettuce, shake dry. Serve with the fried eggplants. Pour the paprika vinaigrette over it, let it steep for about 5 minutes. Dust with paprika if necessary