© 2024 | http://angiesrecipes.blogspot.com
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© 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.
| Aubergine | Salad |
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- 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.
- 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.
- 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.
- 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.
- 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.
- 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
...mine are ready to pick from the garden.
ReplyDeleteI haven't eaten this version before.
ReplyDeletelooks so good!
ReplyDeleteLooks good.
ReplyDeleteYummy
ReplyDeleteThis sounds like a wonderful way to eat eggplant, thanks Angie~
ReplyDeleteJenna
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.
ReplyDeleteAnother delicious recipe, thanks!
ReplyDeleteTake care, have a wonderful week!
ReplyDeleteAngie, 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
That looks so darn good!
ReplyDeleteBet 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.
ReplyDeleteI think you have the best recipes. It looks delicious again
ReplyDeleteA good idea to cook eggplant!
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteThat makes me hungry
ReplyDeleteGrazie! Io sono milanese ma non conoscevo questo piatto e le melanzane sono molto buone! Saluti.
ReplyDeleteA new way to prepare eggplant is always welcome. My wife is not fond of it, but camouflaged like this might do the trick!
ReplyDeleteSounds like a fantastic way to enjoy eggplant.
ReplyDeleteYummm 😋
This is a great idea for a vegetarian version!
ReplyDeleteWill enjoy the pork rinds version (over breadcrumbs) definitely :)
ReplyDelete