Gastronomixs

Aubergine peel 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, De Molen* restaurant, Kaatsheuvel, the Netherlands.

Aubergine peel crisps

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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 composition with tomato, lamb, courgette or olives.
  • Sugared with Greek yoghurt and honey.

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