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BREADED AUBERGINE & POTATO SALAD

Posted 02-01-2016

This a Twist on one of Jamie´s 10 "Must Know Recipe´s" Instead of using Salmon I am using Aubergines & pairing it with a classic pita toe Salad with a scandy twist! The surprise red lentils give the aubergines an extra crunch.
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Ingredients

Ingredients (2 portions)

The Aubergines

1 big Aubergine

1 cup of blitzed dry lentils

pinch oif salt & pepper

olive oil

Potato Salad

6-8 small new potatoes

1 tsp of dijon

1 tsp of dill

1 tsp of apple cider vinegar.

1 tbs of olive oil

1 pinch of salt and pepper

Method

First of all start by making your red lentil dust by blitzing dried red lentils and a good pinch of salt and pepper. I usually use my nutribullet for this.

Once that is done slice your aubergine up in six "fillets" and drizzle generously with olive oil.

Sprinkle your red lentils dust and make sure the whole sutrface is covered and set aside.

Move on to boiling ytour new potoatoes (be careful not to overcook.

Once they are done half them and mix with the potatoe salad ingredients and set aside. The longer the ingredients marry the better.

In a hot pan with olive oil fry off your aubergines on a medium heat until they get golden brown and crisp.

Serve with your potatoe salad and some greens. I also love eating this dish with oat cream or if you eat dairy a dollop of creme fraiche.

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