Aubergine piccata with spicy ponzu dressing
We've transformed this Italian classic into a vegetarian fusion dish: aubergine piccata with a spicy Ponzu cucumber vinaigrette. Kikkoman Lemon Ponzu ensures a perfect balance of flavours.
Ingredients
For the aubergines:
For the bean cream:
For the vinaigrette:
Also:
- Aubergine approx. 150 g
- Bean cream approx. 120 g
- Vinaigrette approx. 80 g
- Rocket salad approx. 10 g
Preparation
Step 1
Lightly season the aubergine slices with salt and sugar and let them steep for about 30 minutes. You need 3 slices per person.
Step 2
Blend the lemon zest, lemon juice, beans, garlic and cashew butter with the salt and olive oil to a smooth cream.
Step 3
Mix the cucumber, shallot, chilli pepper and ginger with the mustard, honey and Kikkoman Lemon Ponzu. Slowly stir in the olive oil to form an emulsion. Then add the chives.
Step 4
Pat the aubergine slices dry with kitchen roll. Beat the eggs. Mix the Kikkoman Panko with the paprika powder. Coat the aubergine slices with the flour, then dip them in the egg and finally coat them with the Kikkoman Panko. Heat the oil in a pan to approx. 175 °C and fry the aubergine slices until golden brown.
Step 5
Heat the bean cream in a sauté pan and pour onto plates. Arrange three slices of aubergine on each, pour the vinaigrette around them and serve topped with the rocket salad.
Tip:
The aubergine can also be deep-fried.
Recipe-ID: F1065
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