John Myers
Ingredients for 2 servings:
- 1 eggplant(s)
- 1 apple
- 1 egg(s)
- some breadcrumbs
- some oil
- some parsley
- some thyme
- some salt and pepper
- 1 bell pepper(s)
- some basil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Clean the eggplant, remove the stem, halve lengthwise, and cut a slice about 10 mm thick from each half. Dice the rest. Clean and core one apple, then dice it. Mix both the eggplant and apple cubes together, stirring in the chopped parsley and thyme. Beat one egg in a shallow bowl. Place breadcrumbs on a plate. Heat a little oil in a pan, coat the eggplant slices in the egg and breadcrumbs, and place in the pan (not too hot). Be careful, the eggplants absorb a lot of fat when frying. Heat a little oil in a second pan and fry the diced eggplant and apple pieces. When the eggplant slices are golden brown, season with salt and pepper, and place on a plate. Season the now-cooked cubes with salt and pepper, and fold in the egg left over from the breading, if desired, but not required. Then spoon this mixture onto the eggplant slices, garnish with the basil leaves, and arrange the cleaned and sliced bell peppers on the plate as a side dish.
Facebook Comments