Stuffed and breaded aubergines: enjoy the crunchy and tasty dish

If you can’t resist a breaded dish, you will fall in love Aubergine folds and breaded! This recipe combines freshness outside and a tasty filling inside, becoming a versatile option that can be served as follow-up for lunch or dinner and as a snack at the Happy Hour.

The stuffed and breaded aubergines are simple to prepare and surprises even the most demanding palates. Sequenha, crunchy and very tasty, is one of those recipes that are successful on every occasion. Take a look at the ingredients and the complete preparation mode to test today!

Aubergine folds and breaded

Preparation time: 45 minutes (+20 minutes of rest)

Performance: 4 portions

Difficulty: average

Ingredients:

• 2 aubergines in 1 cm slices
• 3 tablespoons of vinegar
• 200 g of fried bacon in the slices
• 200 g of sliced ​​provolone cheese
• 1 cup of creamy curd
• 2 cups of wheat flour
• 2 cups of gas with gas
• Gets up to taste
• Fry

Sauce:

• 1 cup of creamy curd
• 2 tablespoons of olive oil
• 2 Lemonger juice
• Rooms and chopped basil to taste

Preparation:

1. Put the aubergines in a bowl, cover with water, vinegar and dip for 20 minutes.
2. Then drain and dry with paper napkin.
3. About half of the eggplant slices, place a slice of bacon, one of cheese and a portion of creamy curd.
4. Shortly thereafter, close with another slice of aubergines and safe with the sticks.
5. In a bowl, mix flour, water and salt.
6. Pass the aubergines through this mixture and gradually fry in hot oil until golden brown.
7. Finally, drain them on the paper napkin and remove the sticks.
8. Mix the ingredients of the sauce and serve following the aubergines!

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.