Breaded aubergine (milanesas de berenjena) with salad
Aubergine slices dipped in egg with garlic and parsley, coated in breadcrumbs, fried until golden and served with a lettuce, tomato and onion salad. A common meat-free dinner in Argentina and Uruguay; also baked, made a la napolitana with tomato sauce and cheese, or with squash or courgette.
- 55 minTime
- 45 minHands-on
- 4Portions
- 13 gprotein per portion
- 520kcal per portion
Ingredients for 4 portions
- 2Aubergines, in 1 cm slices
- to tasteSalt
- to tasteBlack pepper
- 3Eggs
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 150 gBreadcrumbs
- 5 tbspRapeseed oil, for frying
On the side
- 1Lettuce
- 3Tomatoes, in wedges
- ½Yellow onion, thinly sliced
- 3 tbspRapeseed oil, for the salad
- 1 tbspVinegar
Method
- Wash the aubergines and cut them into 1 cm slices. Sprinkle the slices with salt and put them in a colander.
- Leave for 20 minutes so the aubergine releases its bitter juices.
- Meanwhile, beat the eggs in a shallow bowl with the garlic, parsley and pepper. Tip the breadcrumbs onto another plate.
- Wash and dry the lettuce and tear it into pieces. Cut the tomatoes into wedges and thinly slice the onion.
- Pat the aubergine slices dry with kitchen paper. Dip them in the egg, then coat them in the breadcrumbs, pressing the crumbs on well.
- Heat oil about 1 cm deep in a large frying pan over a medium-high heat. Fry the slices in batches for 2–3 minutes per side until golden, then drain on kitchen paper.
- Dress the salad with the oil, vinegar and salt and serve with the aubergine milanesas.
