In the summer, the vegetarian recipes are ideal. Delicate and delicious, the vegetable dishes make the best out of summer wealth, and out of your silhouette ;)
As you know, I want to offer you appetizing recipes, but healthy and "light" at the same time. So today I will serve a special recipe of fried eggplants, for Lent.
The main actors were these cute rounds, fleshy and slightly purple Italian eggplants. Ever since I've seen them, I knew they would be delicious ...
Wash the eggplants, peel them "zebra" style and then slice them (each slice's thickness is of 0.5 to1 cm maximum. The thinner they are, the faster they are cooked ).
Sprinkle salt on sliced eggplants; leave them to drain for an hour.
Then wash with cold water, drain them and now they are ready to become schnitzels.
For frying, I used pancakes dough, for Lent. I mean soy milk mixed with flour until I got a sauce less thick than cream (just classic pancakes dough consistency).
Pass each slice through the batter, and then fry them in hot oil over medium heat to low, not to burn.
Roll them over in 2-3 minutes, when they are easily brown. When you put them aside from the fire, place them on a paper towel, to absorb the excess fat. They will be more dietetic.
Serve them warm. If you want to accompany them with something delicious, I recommend you scrape a large grated garden tomato, grind some garlic, put some salt and pepper and they are ready. You have a fresco delicious tomato sauce that goes perfectly with these eggplant schnitzels.