Eggplant Milanese
Eggplant Milanese - We took a traditional favorite, Piccata Milanese, and made it vegetarian!
Healthy, because
Even smarter
Nutritional values
Vegetables provide plenty of fiber for digestion as well as vitamins and minerals. Iron, folic acid and vitamin B12 promote the oxygen supply of the whole body, while tofu scores points for its particularly high content of valuable protein.
For a variation, use tofu with basil, wild garlic, or paprika instead of smoked tofu. As a side dish, the vegetarian mini-schnitzels go well with whole wheat pasta, whole grain rice, polenta, or mashed potatoes.
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19 g | (63 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 86 μg | (143 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,233 mg | (31 %) | ||
| Calcium | 422 mg | (42 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- ½ bunch Chives
- salt
- 4 Tbsps olive oil
- 2 Eggplant
- 2 carrots
- 1 small Parsnip
- 1 pc Celery root
- 1 small Parsnip
- 2 small onions
- 4 ozs Smoked tofu
- 7 ozs Vegetable broth
- 5 ozs Soy creamer
- peppers
- 1 oz Parmesan
- 2 eggs
- a little Pastry flour
Kitchen utensils
Preparation steps
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.
Rinse eggplant, wipe dry and cut into thick slices. Place on paper towels and sprinkle with salt.
Trim and rinse carrots, parsnips, celery root, and parsley root. Cut into 1/2-inch cubes.
Peel the onions and chop finely. Cut tofu into small cubes.
Heat 1 tablespoon olive oil in a pan and sauté onions over medium heat until translucent.
Add carrots, parsnips, celery root and parsley root to the onions and cook while stirring for 5 minutes over medium heat.
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.
Finely grate the Parmesan cheese. Whisk the eggs with the Parmesan and season lightly with salt and pepper.
Dry eggplant slices with a paper towel, coat with flour, shake off excess, then dip into egg mixture.
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.
