Aubergine piccata with herb rice

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 412 Kcal, 17g Protein, 58g Carbohydrates, 11g Fat


  • 250 g long-grained rice
  • 0.5 bunch basil
  • saltwater, boiling
  • 0.5 bunch chives
  • 2 aubergines (approx. 200 g each)
  • 0.5 tsp. salt
  • a little pepper
  • 2 tbsp. white flour
  • 80 g grated Parmesan
  • 2 fresh eggs
  • clarified butter to fry

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  • Cook the rice in salted water for approx. 20 mins. until almost soft, drain. Roughly chop the basil and chives, stir in, season with salt.
  • Slice the aubergines into approx. 1 cm thick slices, season. Empty the flour onto a plate. In a deep bowl, beat the eggs with the cheese. Coat the aubergines with the flour then the egg mixture. Fry the aubergine slices in batches in the hot clarified butter over a medium heat for about 3 mins. on each side. Serve with herb rice.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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