This recipe containing AUBERGINES I know
from my Argentinian friend who I met while living in Germany. Preparing
the fillets (Schnitzel in German), she told me: "You know, people in
Argentina are poor and their families are big. Our grandparents used to
cook the dish, because in this way you can feed the whole family with
just few fruits." And it´s tasty tambien. I prepared a vegan variant.
Aubergine Schnitzel
aubergines
chickpea flour
parsley
garlic
breadcrumbs
salt
oil
Cut the aubergine into slices. My friend
does it into really thin slices and then pound it as if she was
preparing meet fillets - to make as much Schnitzel as possible to feed
the whole family... As we are happy and have a lot of aubergines in
Libélula, so I cut the slices thicker and left the pounding out.
Prepare two soup plates for the
ingredients for battering. Put the chickpea flour in the first, add some
chopped garlic cloves, chopped parsley, salt and some water. Stir the
mixture with a fork untill any lumps are left. The consistence of the
mixture should be like an whisked egg. Put the breadcrumbs into the
second plate. Batter the aubergine slices - first in the chickpea
mixture from both sides, then in the breadcrumbs. Heat the pan, add the
oil (quite a lot and during the frying you may need add more again and
again), fry the Schnitzel from the both sides untill the fruit isn´t raw
any more and the batter is ligtly brown. Enjoy with rice or fries and
salad.