Vegetable Piccata
Allergens
Milk ingredients
Egg
Gluten
For
Persons
1
large aubergine/n
1
courgette (zucchini)
100
g
hard cheese, grated
6
egg/s
150
g
wholemeal flour
1
tsp
sweet paprika powder
1
tsp
nutmeg, freshly grated
3
tsp
Salt
1
tsp
Freshly ground pepper
4
tbsp
Rapeseed oil
Cut the aubergine and courgettes lengthways into thin slices.
For the batter, mix the cheese, eggs and half the flour in a bowl. Season generously with paprika, nutmeg, salt and pepper.
Place the remaining flour on a flat plate.
Heat the oil in a frying pan.
In batches, first coat the vegetables in the flour, then dip them in the egg mixture and finally fry them in the pan on both sides until golden brown. Drain on kitchen paper and keep warm in the oven at 60 degrees.
For the batter, mix the cheese, eggs and half the flour in a bowl. Season generously with paprika, nutmeg, salt and pepper.
Place the remaining flour on a flat plate.
Heat the oil in a frying pan.
In batches, first coat the vegetables in the flour, then dip them in the egg mixture and finally fry them in the pan on both sides until golden brown. Drain on kitchen paper and keep warm in the oven at 60 degrees.
Tips
This goes well with the tomato and herb sauce (page 102) or the ginger raita (page 101).
The vegetable piccata can also be made very well with green asparagus, celeriac, parsnips or parsley roots. As these vegetables are firmer, they must first be blanched briefly in salted water.
The vegetable piccata can also be made very well with green asparagus, celeriac, parsnips or parsley roots. As these vegetables are firmer, they must first be blanched briefly in salted water.
Nutrients per portion 322kcal
CO₂ equivalent per portion 516g