Eggplant Peanut Piccata

Eggplant covered in a tasty batter. It is the first time I used peanuts in a piccata. 

Piccata Milanese is a most common dish. A slice of veal is drenched in a gloopy mix from eggs and Parmesan cheese. This is baked in some oil and often served with pasta and tomato sauce. 

This eggplant is covered with a different kind of mix. Roasted and unsalted peanuts together with a bit of cheese and eggs are the base of this gloooy mix. It sticks to the eggplant slices very well.

Ingredients:

1 large eggplant, 60 g roasted unsalted peanuts, 30 g Grana Padano, 3 eggs, pepper und parsley, salt, 30 g flour, 4 tbsp olive oil, 3 sprigs thyme

In a mini chopper blend nuts, cheese and thyme. Fill into a bowl and mix 3 eggs in.

Cut the eggplant in 1 cm discs and salt them and let them sit for 15 to 20 min. Pat dry with a paper towel. Coat in a bit of flour and set into the piccata mix.

Heat up a large pan to medium high heat and pour the oil in. Set the covered eggplant slices in and wait until you see a brown circle form on the bottom. Turn and bake the other side. It will totally take up to 12 to 15 min. Be carefull with the heat not to burn them.

Dip;

Sour cream and Ayvar