Crispy Eggplant with Herb Sauce

Crispy Eggplant with Herb Sauce
1 hr


for 4 servings
For the eggplant
2 eggplants
1 teaspoon ground paprika (sweet)
2 Eggs
4 tablespoons Breadcrumbs
Clarified butter (to fry)
For the herb sauce
150 grams mixed Fresh herbs (such as parsley, chives, chervil, watercress, dill, tarragon, lemon balm)
1 Onion
1 Garlic clove
50 grams Whipping cream
250 grams Quark
1 tablespoon White vinegar
1 tablespoon Vegetable oil
1 pinch Sugar
For garnish
1 Bell pepper
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Preparation steps

Step 1/3

For the herb sauce, rinse herbs, shake dry and pluck leaves from stems and finely chop. Peel onion and garlic and chop finely. Mix herbs, onion, garlic, cream, quark and oil and season with salt, pepper and vinegar, to taste.

Step 2/3

Rinse peppers, drain and wipe dry and halve and remove seeds and ribs and cut into small cubes.

Step 3/3

For the eggplant, rinse eggplant, drain and wipe dry and cut off ends and cut into thick slices. Salt eggplant slices on both sides and let drain for about 30 minutes. Pat eggplant slices dry and sprinkle with paprika. Whisk eggs in a deep dish and place bread crumbs in a shallow dish. Dip eggplant slices in eggs, then coat in breadcrumbs. In a pan, heat clarified butter and fry eggplant slices on each side for about 3 minutes until crispy. Set aside cooked eggplant slices in oven to keep warm at 70°C (approximately 160°F). Arrange breaded eggplant slices with herb cream on plate. To serve, sprinkle with bell pepper.