Aubergines Frits – a delicious recipe with Eggplant, Eggs, Buttermilk, Breadcrumbs, Fresh ground black pepper, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cover a baking sheet in an even layer of salt.
2
Wash eggplant and cut into medallions approx 1/2 inch thick or thinner. Place on baking tray and cover eggplant slices evenly with more salt.
3
Allow eggplant slices to sit for 30 minutes and then rinse them off. Pat dry.
4
Season breadcrumbs to taste.
5
Whisk buttermilk and eggs together.
6
Dip eggplant slices in buttermilk and egg mixture
7
Dredge in breadcrumbs. Make sure you have good coverage!
8
Put the slices on a plate, cover and place in the refrigerator. By doing this, the breading will set around the eggplant, so that when it's frying, it won't fall off. Allow to sit for about 15 minutes.
9
Turn heat on medium and coat frying pan with olive oil. Fry slices until browned on the outside.
10
Drain on a plate covered with papertowel.
11
Serve warm!
674
kcal
Calories
67
g
Fat
12
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Eggplant, 2 Eggs, 1/4 cup Buttermilk, 1/2 cup Breadcrumbs, and more.
Yes, Aubergines Frits falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
