Breaded Eggplant with Garlic Aioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the eggplant
- 2 Eggplant
- salt
- 150 grams Pastry flour
- 50 grams grated Parmesan
- 1 tsp Baking powder
- 175 milliliters milk
- 2 eggs
- Pastry flour (for dusting eggplant)
Preparation steps
Preheat a convection oven to 160°C (approximately 325°F).
For the garlic aioli: Peel the garlic. Scrub the potatoes thoroughly. Place the garlic and potatoes on a baking sheet and roast until soft, about 30 minutes. Mash the cloves in a bowl with a fork. Whisk in the egg yolk and mustard until smooth. Gradually, whisk in the oil until thick and creamy. Make sure the oil is entirely incorporated before adding more. Season with lemon juice and salt to taste.
For the eggplant: Rinse the eggplant and cut into 6-8 mm (approximately 1/8 inch) thick slices. Season with salt and place in a colander. Allow to sit until the water comes out, about 10 minutes.
Sift the flour into a bowl. Whisk in the Parmesan, baking powder, a pinch of salt and the milk. Add the eggs and whisk until the batter is smooth and creamy. The batter should be thick. Allow to rest for 10 minutes.
Pat the eggplant slices dry and dredge in flour. Dip into the batter to coat. Heat the oil in a skillet. Add the eggplant and cook until golden on both sides, about 4-5 minutes. Remove and drain on paper towels. Reserve in a 70°C (approximately 160°F) oven until ready to serve. Serve with the garlic aioli.
Serve with arugula if desired.
