Feta crusted aubergine
These feta crusted aubergine slices can be a substitute for meat, or they make a lovely snack at parties and picnics. You can use gluten-free breadcrumbs and corn or chickpea flour if you’re on a gluten-free diet. Serve them with salad.
Ingredients
Method
- Crumble the feta cheese and the breadcrumbs together, then add the chilli flakes and season with salt and pepper. Chop the mint leaves, combine with the mixture.
- Prepare three dishes: add the flour in the first one (add salt and pepper to ), beat the egg in the second one, put the feta breadcrumbs in the third.
- Cut the end of the eggplant, then slice it it lengthwise into 1 cm thick. Cover each slice well with flour, shake it off, then cover completely with egg then with the feta breadcrumbs.
- Cook them in plenty of hot olive until golden brown for about 2-3 minutes on each side. Drain them on kitchen paper towel.
- Serve at room temperature.