Aubergine Scallopine Arrabbiata
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Aubergine prepared & sliced lengthways |
| 300 | g | Plain flour |
| 2 | pc | Egg |
| 200 | ml | Semi skimmed milk |
| 300 | g | Wholemeal bread crumbs fresh |
| 1 | l | KNORR COLLEZIONE ITALIANA Spicy Arrabbiata Ready to Use Sauce |
| 50 | g | FLORA Buttery Spread 2kg |
| 50 | ml | Olive oil |
| 5 | g | Basil leaves for garnish |
Preparation
Advanced Preparation.
Warm serving dishes.
Method.
1. Pat dry the aubergine and pass through the flour, egg & milk mixture then the 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 and FLORA into a sauté pan and bring 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.
Service Hint.
Serve with pasta for a vegetarian main or on the side of a meat dish.
Handy Hint.
The aubergine can be seasoned / flavoured before bread crumbing by using any of the KNORR Professional Pureed Herb and Spices.
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.
