Search Angie's Recipes


Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Keto Aubergine Milanese


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


Upgrade the humble aubergine to the next level with this delicious keto Milanese dish – the crunch of pork rinds contrasts beautifully with the buttery, silky aubergine flesh. Similar to chicken Milanese, but we use aubergine instead. It is a rather easy recipe though it does take some preparation. If you ain't on keto, then simply use breadcrumbs instead of pork rind to coat the aubergine.

 
AubergineSalad
  • 1 Large aubergine
  • Salt
  • 1 Egg
  • 80 g Pork rinds
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1/2 tsp Garlic powder
  • 20 g Parmigiano Reggiano, grated
  • Lard for frying
  • Lemon wedges, to serve
  • 100 g Mixed baby salad leaves
  • 1/2 Lemon, juiced
  • 3 tbsp Extra-virgin olive oil
  • Salt and pepper
  • Parmigiano Reggiano, shaved
  1. Cut the skin off either side of the aubergine, then cut four 1cm-thick slices lengthways. Line a baking sheet with paper towel. Liberally sprinkle both sides of the aubergine slices with sea salt and place on the prepared baking sheet. Set aside on your kitchen counter for 30 minutes. Take a piece of kitchen paper and dab off the liquid from both sides of the sliced aubergine.
  2. Beat the eggs in a shallow bowl. Blitz the pork rinds with dry herbs and garlic powder into fine crumbs in a food processor and pour on to a plate. Stir in grated grated Parmigiano Reggiano.
  3. Place a baking rack on top of a baking sheet. Dip the aubergine slices in the egg, let any excess drip off, then dip each side in the crumbs. Place on the rack and repeat with the rest of the aubergine slices.
  4. In a medium nonstick skillet, heat a 1-cm / 0.4-inch layer of lard over medium-high. Working in two batches, add the prepared aubergine slices and cook, undisturbed, until golden on both sides, about 3 minutes per side. Drain aubergine well on paper towel-lined plate.
  5. Meanwhile prepare the salad. Squeeze the lemon juice into a salad bowl. Add a pinch of salt and pepper and whisk together. While whisking, slowly drizzle in the olive oil. Add the salad leaves and toss with the dressing.
  6. Divide the aubergine among plates and pile the salad atop or on the side and shave some Parmesan over. Serve immediately, with lemon wedges for squeezing on top.

© 2024 | http://angiesrecipes.blogspot.com



© 2024 | http://angiesrecipes.blogspot.com





© 2024 | http://angiesrecipes.blogspot.com


20 comments:

Tom 21/7/24 13:00

...mine are ready to pick from the garden.

[Reply]
Królowa Karo 21/7/24 13:28

I haven't eaten this version before.

[Reply]
thepaintedapron.com 21/7/24 15:57

This sounds like a wonderful way to eat eggplant, thanks Angie~
Jenna

[Reply]
Lola Martínez 21/7/24 17:27

Esta receta la he preparado rebozando las berenjenas en huevo y pan rallado, friéndolas en aceite de oliva y sirviéndolas con miel. Es muy parecida a esta tuya, pero te recomiendo el punto dulce de la miel, pues es extraordinario.

[Reply]
eileeninmd 21/7/24 18:04

Another delicious recipe, thanks!
Take care, have a wonderful week!

[Reply]
Norma2 21/7/24 18:07


Angie, I make eggplant Milanese very often. I use breadcrumbs and I coat them like this: I pass each one through flour so that the egg adheres, then through beaten egg and finally through breadcrumbs. Frythen

[Reply]
DEZMOND 21/7/24 20:13

Bet it was tasty! I have never used aubergine in my kitchen because I do not have the time to wait for it to loose its bitterness, but we use it in my country in Autumn to make ajvar, which is our national relish.

[Reply]
LoveT. 21/7/24 21:04

I think you have the best recipes. It looks delicious again

[Reply]
Cooking Julia 21/7/24 23:36

A good idea to cook eggplant!

[Reply]
Citu 22/7/24 02:22

Gracias por la receta. Te mando un beso.

[Reply]
Mirtillo14 22/7/24 10:32

Grazie! Io sono milanese ma non conoscevo questo piatto e le melanzane sono molto buone! Saluti.

[Reply]
David M. Gascoigne, 22/7/24 13:25

A new way to prepare eggplant is always welcome. My wife is not fond of it, but camouflaged like this might do the trick!

[Reply]
Veronica Lee 22/7/24 13:44

Sounds like a fantastic way to enjoy eggplant.
Yummm 😋

[Reply]
Cocoa and Lavender 22/7/24 18:26

This is a great idea for a vegetarian version!

[Reply]
tigerfish 25/7/24 00:20

Will enjoy the pork rinds version (over breadcrumbs) definitely :)

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


If you enjoy my recipes and want to support me, THANKS!

Friends

Join Us

angiesrecipes
skip to top

skip to top