Zucchini and Eggplant Medallions in a Crispy Crust
Vegetables in a crispy crust — tasty, tempting, and good for you! I found this recipe in a book. My family loved it, and I don't think it'll leave you indifferent either. It's delicious and yet very simple, and it takes only about 30 minutes. Serve it warm or cold, as an appetizer.
Cooking method
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Step 1:
Step 1: Wash the eggplants and peel off the skin, which can be bitter. Slice them into rounds about 1/4 inch (0.5 cm) thick.
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Step 2:
Step 2: Wash the zucchini and slice it into rounds the same thickness. Peel it first if you like.
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Step 3:
Step 3: Beat the eggs and season with salt and pepper to taste.
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Step 4:
Step 4: Finely chop the walnuts — they stand in for breadcrumbs here.
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Step 5:
Step 5: Dip each vegetable round in the chopped nuts, then in the egg, then back in the nuts.
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Step 6:
Step 6: Lay them in a hot skillet and fry on one side, uncovered. Olive oil works especially well here.
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Step 7:
Step 7: Flip and fry the other side, this time covered and over lower heat, about 5 minutes.
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Step 8:
Step 8: Serve with sour cream, garnished with fresh herbs. Cherry tomatoes make a nice garnish too.
- First, wash the eggplants and peel off the skin, since it can be bitter. Slice them into rounds about 1/4 inch (0.5 cm) thick. Wash the zucchini and slice it into rounds the same thickness — peel it too, if you like. Beat the eggs and season with salt and pepper. Finely chop the walnuts (we'll use them in place of breadcrumbs). Dip the vegetable rounds in the chopped nuts, then in the egg, then back in the nuts. Lay them in a hot skillet and fry on one side without covering the pan; I like to use olive oil for this. Then flip and fry the other side, this time covered and over lower heat, for about 5 minutes. Serve the crispy zucchini and eggplant with sour cream, garnished with fresh herbs. Fresh cherry tomatoes also make a lovely garnish.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
