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RECIPE: Breaded
Aubergines (eggplants) with sauce Hollandaise
CATEGORY:
Vegetables
COUNTRY: International
SERVES: 4
INGREDIENT:
2 medium sized aubergines (eggplants), salt and pepper, Milk, 2 eggs,
bread crumbs. Plus good quality fresh oil to fry the breaded aubergines.
DIRECTION:
Wash the aubergines and cut them in about 1/2 cm thick slices, mix eggs, salt, pepper, milk in a bowl. Dip
aubergine slices in mixture, then in bread crumbs and
fry in pan (quickly) until
golden
brown on both sides. Place on a plate with paper towel on it to dry of
any dripping oil. Then serve immediately while they are still crispy.
Serve the sauce separately on the side. This dish makes a great light
appetizer or a side dish with a fish or vegetarian menu.
For
the Easy to make blender Hollandaise sauce:
INGREDIENT: 1 stick butter, 1 tsp
lemon juice, 1/2 tsp. salt, 1/4 tsp white pepper, 2 large egg yolks.
DIRECTION: 1) melt butter in sauce pan until almost boil. 2)
put all the other ingredients in blender on high for 10 seconds. 3) turn
blender to low, remove top and slowly pour in melted butter in a thin
stream.
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