Refrigerated aubergine with yogurt and broken soy-tabasco butter
Cooking Time40 m
Ingredients14
DifficultyMedium
Critically panned, fried aubergine on a bed of garlic acid, with a nutty broken soy-tabasco butter and topped with pine nuts.
Categories
VegetarisktYields
4Servings
Ingredients
4 servings
- Step: 12 pc aubergins
- Step: 21 tsk salt
- Step: 31 dl veteran
- Step: 42 pc eggs
- Step: 52 dl panko, shorebread
- Step: 61 l neutral oil to friction
- Step: 72 dl greek yogurt 10%
- Step: 8100 g butter
- Step: 91 msk The Japanese soy
- Step: 101 tsk tabasco
- Step: 111 tsk honey
- Step: 121 pc garlic divide
- Step: 131 msk roasted peanuts
- Step: 141 msk fine-hacked parsley
Instructions
- Step: 1Cut the aubergins in about 1.5 cm thick discs. Soak over salt and let them rest for 15 minutes so that fluid is pulled out. Dry off with household paper.
- Step: 2Prepare three bowls: one with flour, one with exhibited eggs and one with pancoa. Turn the aubergine discs first into flour, then in eggs and last in panko.
- Step: 3Heat the oil to 170 degrees. Free the aubergin in rounds until they are golden and crispy. Let run on household paper.
- Step: 4Melt the butter in a pot and let it break until it smells nutty. Remove from the heat and stir down Kikkoman soy, Tabasco and honey.
- Step: 5Bread out the yogurt on a barrel. Remove or press the garlic and move into the yogurt. Put the fried aubergin on top of and take place over the brown soy-tabasco butter. Top with roasted pine nuts and fine-hacked parsley.
- Step: 6Serve directly as a flavorful or intermediate.
Näring
| Calories | 2503587kcal |
|---|---|
| Carbohydrates | 36.6g |
| Fat | 255.3g |
| Protein | 12.4g |
| Serving Size | 1serving |
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