Aubergine Scallopine Arrabbiata

Ingredients (10 servings)

Amount	Measure	Name
1.5	kg	Aubergines prepared & sliced lengthways
300	g	Flour, white
200	ml	Milk
2	pc	Eggs, medium
300	g	Bread, crumbs fresh
1	l	KNORR Spicy Arrabbiata Sauce
50	g	FLORA Original 500g
50	ml	Oil, Olive
5	g	Herb, basil fresh leaves for garnish

Preparation

Advanced Preparation.
Warm serving dishes. Slice lengthways and lightly salt the aubergine to extract excess water. Place in a colander and allow to stand for 30 minutes.

Method.

1. Pat dry the aubergine and pass through the flour egg milk mixture and bread crumbs.

2. Decant sauce into a heavy bottomed pan and place over a medium to high heat, bring to the boil. Cover and place in a bain marie till required.

3. Place the oil in a sauté pan raise to a medium to high heat, add the aubergine and sauté on both sides till golden.

4. Serve the aubergine centre of plate with the sauce drizzled around garnished with basil leaves.

Handy Hint.
Serve with pasta for a vegetarian main or on the side of a meat dish.

Nutrition.
Serve with a crisp salad and oven baked potato wedges for a healthy lunch. Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding