Eggplant in batter with tomato pesto

Ingredients for 4 servings:

• 60 g wheat flour
• 1 egg(s)
• 50 ml mineral water
• 50 ml milk
• 3 tbsp oat flakes
• salt and pepper
• 3 tomatoes
• 1 garlic clove(s), finely chopped
• 1 tbsp almonds, chopped
• 1 tsp Parmesan, grated
• 1 tsp balsamic vinegar
• 2 tbsp olive oil
• 3 sprigs of basil
• salt and pepper
• 1 eggplant(s)
• olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mediterranean – Greek antipasti

Mix all the dough ingredients together until smooth and let the dough rest for 15 minutes. In the meantime, prepare the tomato pesto. Blanch the tomatoes in boiling water, rinse them, peel them, deseed them, and quarter them. Mix the garlic with the tomatoes, almonds, Parmesan cheese, vinegar, and olive oil and puree everything with a hand blender. Wash the basil, pat it dry, and pick off the leaves. Set a few leaves aside, chop the rest, and stir them into the tomato pesto. Season with salt and pepper. Cut the eggplant into thin, approximately 4 mm thick slices, toss them in the batter, and fry in hot olive oil until golden brown on both sides. Serve with the pesto and basil leaves and serve immediately. Tip: You can also use zucchini instead of eggplant.