Breaded aubergine slices are my favourite summer food. Hands down! They are so easy to make and dangerously addictive!
I am back in the kitchen and I’ve made my favourite side dish/starter: breaded aubergine slices. They remind me of home, childhood, and blissful summers.
I’ve spent the last days home alone having a blast eating porridge at all hours of the day, dancing to bad music, and watching very questionable TV series.
My flatmate/husband has now come back home and this side dish is to say welcome back.
I have realised this was the first time I was alone at home since early 2020 and a quiet home was a sort of new/old experience to me.
This post-pandemic life, with gigs, holidays, and dinners, reminds me of the beauty of the outside world. And yet I don’t want to forget the beauty of what/who I already have at home.
Welcome back home Riccardo 💛
Breaded aubergine slices
Course: Sides, Snacks, Starters2
servings10
minutes40
minutesBreaded aubergine slices are my favourite summer food. Hands down! They are so easy to make and dangerously addictive!
Ingredients
1 big aubergine
2 eggs
50 g breadcrumbs
Salt and extra-virgin olive oil to taste
Method
- Slice the aubergine (half a thumb thick)
- Mix two eggs with salt in in a tapware and prep the breadcrumbs in another. I suggest using flat tapware rather than bowls as it make easier to coat your aubergines.
- First dip your aubergine slice in the egg wash, then using another hand cover the aubergine with breadcrumbs. Using one hand for eggs and one for breadcrumbs is the secret to avoid sticky breadcrumbs lumps!
- Lay all your breaded aubergine slices to a tray, sprinkle some salt and dash lots of oil. Bake them in the oven for 40 minutes…serve them with pride, they’ll be gone in a minute!
