Baked aubergine slices with basil quark
easy
60 mins
60 mins
Ingredients
- 75 g Flour
- 2 Eggs
- 1/8 l White wine
- 7-10 Tbsp Salt
- 1 Garlic clove
- 375 g Edible curd
- 200 g liquid sour cream
- 7-10 Tbsp Pepper
- 1 potty Basil
- 2 medium-sized aubergines
- 7-10 Tbsp Flour
- 500 g white vegetable fat for baking
- 7-10 Tbsp Lemon
Directions
- 1
Mix flour, eggs, wine and a little salt until smooth. Leave to swell for 20 minutes. Meanwhile peel garlic and press it through the garlic press or chop it finely. Mix quark, sour cream and garlic.
- 2
Season to taste with salt and pepper. Wash the basil and dab dry, put something aside for garnishing. Remove the remaining leaves, cut into fine strips and fold into the quark. Wash aubergines, dab dry and cut into 1 cm thick slices.
- 3
Sprinkle with salt and leave to stand until the vegetables start to draw water. Dab dry with kitchen paper, sprinkle with pepper and turn in flour. Heat vegetable fat in a deep fryer or pot to 180°C.
- 4
Dip aubergine slices into the wine dough, let them drip off a little and fry them in hot fat until golden brown. Drain on kitchen paper. Arrange the aubergines on a plate and garnish with basil leaves and lemon.
- 5
Basil quark extra rich. Baked flat bread tastes good with it.
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