lunes, 4 de noviembre de 2013

Berenjena con almendras / Aubergines with almonds


Alba del blog "Mi vida con un vegano" envía una deliciosa receta ideal para vegetarianos y veganos que encontraréis aquí.  ¡Muchas gracias por compartirla! 

Alba from the blog “Mi vida con un vegano” sent a delicious recipe suitable for vegetarians and vegans.  Thank you very much for sharing it!

Foto / Photo : Alba - Mi vida con un vegano
Ingredients

Aubergines
Bread crumbs
Raw almonds
Parsley
Salt
Chickpea flour
Oil for frying
Salt
  
Preparation

Slice the aubergines, salt them and put them on absorbent paper to drain.  Mix the bread crumbs, parsley and the ground almonds together in a deep plate.  Pour two to three spoonfuls of chickpea flour in another plate (according to how many aubergines you have), and add water until you obtain a mixture with the consistence of a whipped egg.  Put oil to the depth of one finger in a saucepan and heat.

Coat the aubergines slices with the chickpea batter first and then coat them with the mixture of bread crumbs, ground almonds and parsley.  Fry each side for one minute and put on absorbent paper.  This dish is ideal as a garnish or as an appetizer.

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