Aubergine in the vegetable roulette and schnitzel bread lover Nico gets his money’s worth

Aubergine 🍆: The purple vegetable is good for much more than an ambiguous emoji. Top chef Noah Bachofen proves this today in the vegetable roulette. With and for Nico he conjures up a Mediterranean, vegetarian eggplant schnitzel bread. And it also makes our mouth water. 🤤

DANGER: You may feel an inordinate urge to get into the kitchen and try this recipe after watching this video. We warned you! 😜

In that sense: En Guete!

1 piece eggplant
1 tbsp olive oil
Salt pepper
20g flour
40g breadcrumbs
50g egg

1 baguette
20 grams pesto rosso
20g Parmesan cheese
10g arugula
5g olives

Bake the eggplants in the oven for 20 minutes at 200 degrees Celsius. Let cool slightly and peel off the skin. Slightly flatten the eggplant flesh, season to taste and coat with flour, egg and breadcrumbs. Fry in enough rapeseed oil and cover with the other ingredients to form a sandwich. Bake the sandwich again in the contact grill.

Sponsored video featuring Bosch

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