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🍽️ Crispy Eggplant Cutlets with Fresh Tomato Salsa

396 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs
• Salt pinch
• Shallots 1 pc
• Garlic cloves 1 pc
• Basil, fresh 15 g
• chili pepper Mix 1 pc
• Vine tomatoes 4 pcs
• Pepper, black ground pinch
• Balsamic vinegar, dark 1 tbsp
• Almonds, whole 50 g
• Breadcrumbs 100 g
• Eggs 2 pcs
• Wheat flour, Type 405 2 tbsp
• Oil 4 tbsp

Instructions

1. 1. Wash the eggplants thoroughly and cut off the hard ends.
2. 2. Slice the eggplants into rounds about one centimeter thick.
3. 3. Place the slices in a colander and sprinkle them lightly with salt.
4. 4. Let the eggplants drain in the colander to remove bitterness.
5. 5. Halve the onion and remove the outer skin.
6. 6. Peel the garlic cloves.
7. 7. Wash the basil and shake it dry.
8. 8. Carefully pluck the leaves from the stems.
9. 9. Wash the peppers and cut them lengthwise.
10. 10. Remove the inside with the seeds from the pepper.
11. 11. Wash the tomatoes and cut them in half.
12. 12. Remove the hard stem end from the top of the tomatoes.
13. 13. Put the onion, garlic, peppers, and basil into the mixing container.
14. 14. Chop the ingredients for four seconds on speed eight.
15. 15. Push the mixture down with a spatula.
16. 16. Chop again for four seconds on speed eight.
17. 17. Add the halved tomatoes.
18. 18. Mix the tomatoes for ten seconds on speed six.
19. 19. Season the salsa with salt, pepper, and balsamic vinegar.
20. 20. Pour the finished salsa into a bowl.
21. 21. Clean the mixing container thoroughly.
22. 22. Put the almonds into the clean mixing container.
23. 23. Chop the almonds for ten seconds on speed ten.
24. 24. Add the breadcrumbs.
25. 25. Mix the almonds with the breadcrumbs for ten seconds on speed two.
26. 26. Pour the breadcrumb mixture into a deep plate.
27. 27. Whisk the eggs in a second deep plate.
28. 28. Put the flour into a third deep plate.
29. 29. Rinse the eggplant slices with water.
30. 30. Pat the slices dry with a kitchen towel.
31. 31. Heat four tablespoons of oil in a pan over medium heat.
32. 32. Roll an eggplant slice first in the flour.
33. 33. Dip the floured slice into the egg next.
34. 34. Press the egg-coated slice into the almond-breadcrumb mixture.
35. 35. Press the coating lightly to ensure it sticks.
36. 36. Fry the cutlets one after another in the pan.
37. 37. Fry each side for about four minutes until golden brown and crispy.
38. 38. Add a little more oil to the pan if needed.
39. 39. Serve the hot eggplant cutlets with the tomato salsa.

Nutrition per serving

• kcal: 396
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 38 g