Fried Aubergine with red pepper sauce
All posts, Food & Bread, Recipes, Vegan

Fried Aubergine with red pepper sauce

Serving Size:
3-4
Time:
1 h
Difficulty:
2/5

For the aubergine:

  • 3 aubergine
  • 4 dl | 2 cup crushed cornflakes or panko
  • 2 dl | 1 cup flour + spices of choice 
  • 2 dl | 1 cup flour + 1 dl | 1/2 cup water 
  • oil to fry

Muhammara – red pepper sauce

  • 3 roasted red peppers
  • ½ cup (60 g) roasted walnuts
  • 1-2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses (or a squeeze of lemon juice and a pinch of sugar as a substitute)
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste Blend until smooth, adjusting seasonings to taste.

Directions

  1. Preheat your oven to 400°F (200°C). Pierce the whole aubergine with a fork a few times, then place it on a baking sheet.
  2. Bake for 30-40 minutes, or until the aubergine is soft and tender when pierced with a knife. Remove from the oven and let cool slightly.
  3. Set up three shallow dishes—one with flour, one with flour and milk mixture, and one with seasoned breadcrumbs.
  4. Once the aubergine is cool enough to handle, peel it gently while keeping the stem, press the aubergine gently with a fork to flaten slightly.
  5. Dip each aubergine first into the flour, then the flour mixture, and finally coat with panko, pressing gently to adhere.
  6. Heat a generous amount of olive oil in a large skillet over medium heat. When the oil is hot, fry the breaded aubergine slices in batches, about 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.