Aubergine piccata with herby rice

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • 250 g long grain rice
  • 0.5 bunch basil
  • 0.5 bunch chives
  • salted water, boiling
  • 2 aubergines (approx. 200 g each)
  • 2 tbsp white flour
  • a little pepper
  • 2 fresh eggs
  • 0.5 tsp salt
  • 80 g grated Parmesan
  • clarified butter for frying

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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.
  • Cut the aubergines into slices approx. 1 cm thick, season. Empty the flour into a shallow bowl. 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 approx. 3 mins. on each side. Serve with herby rice.
  • Tip:

    Replace the aubergines with courgettes.

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