Eggplant cutlet with ginger-scented salad
The cutlets taste of childhood, I remember that at home it was always a party when, on Saturday at midday, our mom brought the cutlets with French fries to the table. So here we present a dish that recalls that period of light-heartedness, a hymn to taste but with an eye to health and body weight. In fact, today we prepare the cutlets with eggplants! What a delicious beauty! Everyone will like this recipe. And if you have doubts about fried food, don’t worry, a good fried food prepared every now and then is beneficial for the liver as it stimulates it to work better. We offer eggplant cutlets with a ginger-flavored salad, digestive and rich in mineral salts and vitamins. Enjoy your meal!
2 big eggplants
Whole wheat breadcrumbs
Whole wheat flour
Extra virgin olive oil
Rinse the eggplants and cut them into about one-centimeter-thick slices. Place the eggplant slices in a colander and sprinkle them with salt. Place a plate and a weight on top of the eggplants. Let them rest for 30 minutes, then rinse the eggplants and dry them. In a soup plate mix the chickpea flour and whole wheat flour. Quickly pass the eggplant slices into the flours, then soak them in the lightly beaten egg and then in the breadcrumbs. Press a bit. Heat plenty of extra virgin olive oil in a pan and, when the oil is hot, fry the eggplants for about three minutes on each side. Then drain the eggplants and dry the excess oil with absorbent paper. Prepare in a separate bowl a beautiful yummy salad with valerian, large sliced tomatoes, julienne-cut carrots, lettuce. Season with extra virgin olive oil, a drop of tamari sauce and some grated ginger according to your taste.