EatSmarter exclusive recipe

Eggplant Milanese

with Vegetables, Smoked Tofu Ragout and Chive Oil
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Eggplant Milanese

Eggplant Milanese - We took a traditional favorite, Piccata Milanese, and made it vegetarian!

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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
639
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie639 kcal(30 %)
Protein28 g(29 %)
Fat48 g(41 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage19 g(63 %)
Vitamin A1.6 mg(200 %)
Vitamin D1.8 μg(9 %)
Vitamin E6.6 mg(55 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin9 mg(75 %)
Vitamin B₆0.6 mg(43 %)
Folate160 μg(53 %)
Pantothenic acid2.3 mg(38 %)
Biotin25.8 μg(57 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C38 mg(40 %)
Potassium1,233 mg(31 %)
Calcium422 mg(42 %)
Magnesium118 mg(39 %)
Iron6.8 mg(45 %)
Iodine34 μg(17 %)
Zinc3.2 mg(40 %)
Saturated fatty acids9.5 g
Uric acid163 mg
Cholesterol246 mg
Development of this recipe:

Ingredients

for
2
Ingredients
½ bunch
4 tablespoons
2
eggplants (500 grams)
2
Carrots (about 200 grams)
1
small Parsnip
1 piece
Celery root (about 125 grams)
1
small Parnsip
2
small Onions
100 grams
200 milliliters
150 milliliters
20 grams
2
a little Pastry flour
Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Whisk, 1 Immersion blender, 1 deep bowl, 1 Lid

Preparation steps

1.
Eggplant Milanese preparation step 1

Rinse chives, shake dry and chop. Combine 1 pinch of salt and 2 tablespoons olive oil in a bowl, blend with an immersion blender and let stand for about 1 hour.

2.
Eggplant Milanese preparation step 2

Rinse eggplant, wipe dry and cut into thick slices. Place on paper towels and sprinkle with salt.

3.
Eggplant Milanese preparation step 3

Trim and rinse carrots, parsnips, celery root and parsley root. Cut into 1 cm (approximately 1/2-inch) cubes.

4.
Eggplant Milanese preparation step 4

Peel the onions and chop finely. Cut tofu into small cubes.

5.
Eggplant Milanese preparation step 5

Heat 1 tablespoon olive oil in a pan and sauté onions over medium heat until translucent.

6.
Eggplant Milanese preparation step 6

Add carrots, parsnips, celery root and parsley root to the onions and cook while stirring for 5 minutes over medium heat.

7.
Eggplant Milanese preparation step 7

Stir vegetable broth and soy creamer into the mixture. Reduce heat, cover and simmer for 5 minutes. Add tofu, season with salt and pepper and simmer for another 5-7 minutes.

8.
Eggplant Milanese preparation step 8

Finely grate the Parmesan cheese. Whisk the eggs with the Parmesan and season lightly with salt and pepper.

9.
Eggplant Milanese preparation step 9

Dry eggplant slices with a paper towel, coat with flour, shake off excess, then dip into egg mixture.

10.
Eggplant Milanese preparation step 10

Pour chive oil through a fine-mesh sieve. Heat the remaining olive oil in a non-stick pan. Fry eggplant in small batches over medium heat until golden brown on both sides, for about 2-3 minutes. Place the tofu ragout on a plate and serve with the fried eggplant slices. Top with a drizzle of the chive oil.