Crispy aubergine schnitzel with sesame dip
easy
75 mins
75 mins
Ingredients
- 2 Aubergines (approx. 750 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 small chili pepper
- 250 g Whole milk yoghurt
- 3 TABLESPOONS Tahin (sesame paste; glass; in supermarket and Turkish grocery store)
- 1 Garlic clove
- 1/2-1 TEASPOON Lemon juice
- 1 red onion
- 3 Mini roman salads
- 1 TABLESPOON Balsamic vinegar
- 4-5 Tbsp + some olive oil
- 2-3 stem(s) Sage
- 100 g Flour
- 1 TEASPOON Sesame
Directions
- 1
Clean and wash the aubergines and cut them diagonally into slices about 1 cm thick. Sprinkle with salt and leave to stand for 10 minutes.
- 2
Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Mix with yoghurt and tahini. Peel garlic and press it in. Season with salt and lemon juice.
- 3
Peel onion and cut into thin rings. Clean, wash, spin dry and pluck the salad into large pieces. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 1 tablespoon of oil.
- 4
Mix with onions and salad.
- 5
Wash the sage, shake dry and pluck off the leaves. Put the flour on a flat plate. Roast the sesame seeds in a large pan and take them out.
- 6
Heat 3-4 tablespoons of oil in a frying pan. Turn aubergine slices in flour one after the other and fry them in portions in the hot oil for 2-3 minutes on each side until golden brown. Fry the sage briefly. Drain both on kitchen paper.
- 7
Drizzle some oil over the sesame dip. Sprinkle with sesame seeds. Arrange aubergine slices with dip and salad.
Nutrition Facts
320 kcal
27 g
18 g
11 g
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