Aubergine crisps
If you are looking for a crunchy garnish, this adds a wonderful finishing touch to your dishes. This is a perfect way to use the waste from aubergine in this Waste to Taste component.
Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.
Recipe per piece.
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Ingredients
|
1 |
|
Aubergine |
|
As needed: |
|
flour |
Preparation method
- Peel the aubergine with a vegetable peeler.
- Cut the peel into very thin strips (julienne).
- Lightly coat the julienne strips with flour and deep-fry at 140°C.
- Drain thoroughly on paper towels.
Serving suggestions
- As a crunchy garnish.
- As a component in a dish with tomato, lamb, courgette, or olives.
- Sugared with Greek yoghurt and honey.