Crispy Panko Aubergine with Marinara Sauce

Servings: Serves: 2

Nutritional Information:

Per serving (616g)

Calories 522, Fat 17g, Saturates 1.5g, Sugars 16g, Salt 3.3g


Ingredients

For the Crispy Aubergine:

75g (1 1/4 cup)
240ml (1 cup)
Salt And Pepper, to season
240ml (1 cup)

for the marinara Sauce:

Method

1

To make the marinara sauce: Heat 2 tablespoons olive oil and fry the onions and garlic until soft.

2

Add the chopped tomatoes, tomato puree and mixed herbs. Cook until sauce starts to thicken and season.

3

Set sauce aside ready to prepare the panko coated aubergine.

4

To make the panko aubergine: Whisk the gram flour and milk or water in a bowl to form a smooth batter. Season with salt and pepper.

5

Put the panko breadcrumbs in a shallow bowl and season with salt and pepper.

6

Dip the sliced aubergine into the gram flour batter then dip into the panko breadcrumbs.

7

Fry aubergine slices in the vegetable oil on each side until both sides are golden brown.

8

Serve with the marinara sauce.

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