{"id":2832,"date":"2016-07-07T10:33:06","date_gmt":"2016-07-07T09:33:06","guid":{"rendered":"http:\/\/cucinadelsole.nl\/nl\/?p=2832"},"modified":"2016-07-23T23:52:08","modified_gmt":"2016-07-23T22:52:08","slug":"cotolette-di-melanzana-aubergine-schnitzels","status":"publish","type":"post","link":"https:\/\/www.cucinadelsole.nl\/nl\/cotolette-di-melanzana-aubergine-schnitzels\/","title":{"rendered":"Cotolette di melanzana (aubergine schnitzels)"},"content":{"rendered":"

\"cotoletteSCROLL DOWN FOR ENGLISH<\/strong><\/p>\n

Deze \u2018aubergineschnitzels\u2019 zijn een fantastische vegetarische alternatief voor hun vleesvariant en komen oorspronkelijk uit Sicili\u00eb, waar ze vaak als broodbeleg worden gegeten. De panino con la cotoletta<\/em>, het broodje-schnitzel, wordt in heel Itali\u00eb gegeten. Deze Siciliaanse versie is erg lekker en lichter verteerbaar dan die met vlees. Als je de ronde lichtpaarse aubergines kunt vinden heb je helemaal een 100% echt Siciliaans gerecht!<\/p>\n

Tip: serveer deze cotolette<\/em> met een simpele gemengde salade of met een pittige tomatensalsa zoals op de foto.<\/p>\n

Bereiding: 25 minuten<\/p>\n

Voor 4 personen<\/p>\n

2 grote (ronde) aubergines, in plakken van circa 1,5 cm hoog
\nzout
\n3 eieren
\nzwarte peper
\npaneermeel
\n1,5 l zonnebloemolie voor het frituren<\/p>\n

Leg de aubergineplakken in een vergiet, bestrooi ze aan beide kanten met zout en laat ze circa 15 minuten uitlekken. Was de aubergineplakken onder stromend water en dep ze droog met keukenpapier of met een theedoek.<\/p>\n

Breek de eieren in een diep bord, voeg een snufje zout en peper toe en klop ze. Doop de aubergineplakken in het eimengsel en wentel ze daarna in paneermeel. Als je een dikker en krokanter buitenlaagje wilt kun je deze handeling nog eens herhalen.<\/p>\n

Verwarm de olie in een wok of frituurpan tot 165-170 \u00b0C. Frituur de aubergineplakken tot ze goudkleurig en krokant zijn. Laat ze op keukenpapier uitlekken en breng ze verder op smaak met een snufje zout. Serveer ze meteen.<\/p>\n

 <\/p>\n

ENGLISH<\/strong>
\nThese aubergine\/eggplant “cutlets” or schnitzels are a great vegetarian alternative for their meaty variant. They originally come from Sicily, where they are often eaten as a sandwich filling. The panino con la cotoletta<\/em>, a bun filled with a schnitzel, is eaten throughout Italy. The Sicilian version is very tasty and easier to digest than its non-vegetarian version. If you can find the rounded, light purple eggplants typical of Summer you’ll have a totally 100% real Sicilian dish!<\/span><\/p>\n

Tip:<\/span> serve these cotolette<\/em> with a simple mixed salad or a spicy tomato salsa like in the picture<\/span>.<\/p>\n

Preparation: 25 minutes<\/p>\n

Serves 4<\/p>\n

2 large aubergines\/eggplants, cut into slices about 1.5 cm high
\nsalt
\n3 eggs
\nblack pepper
\nbread-crumbs
\n1,5 l sunflower oil for frying<\/p>\n

Place the aubergine slices in a colander, sprinkle both sides with salt and drain for about 5 minutes.
\nWash the eggplant slices under running water and pat them dry with kitchen paper or with a tea towel.<\/p>\n

Break the eggs into a bowl, add a pinch of salt and pepper and whisk until evenly mixed.
\nDip the eggplant slices in the egg mixture and then roll them in breadcrumbs. If you want you can repeat this procedure for \u00a0a thicker and crispier outside layer.<\/p>\n

Heat the oil in a wok or deep fryer to 165-170 \u00b0 C.
\nDeep-fry the eggplant slices until they become golden and crisp.
\nDrain on kitchen paper and seson with a pinch of salt. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

SCROLL DOWN FOR ENGLISH Deze \u2018aubergineschnitzels\u2019 zijn een fantastische vegetarische alternatief voor hun vleesvariant en komen oorspronkelijk uit Sicili\u00eb, waar ze vaak als broodbeleg worden gegeten. De panino con la cotoletta, het broodje-schnitzel, wordt in heel Itali\u00eb gegeten. Deze Siciliaanse versie is erg lekker en lichter verteerbaar dan die met vlees. Als je de ronde […]<\/p>\n","protected":false},"author":4,"featured_media":2887,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":[],"categories":[19],"tags":[],"yoast_head":"\nCotolette di melanzana (aubergine schnitzels) - La Cucina del Sole<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cucinadelsole.nl\/nl\/cotolette-di-melanzana-aubergine-schnitzels\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cotolette di melanzana (aubergine schnitzels) - La Cucina del Sole\" \/>\n<meta property=\"og:description\" content=\"SCROLL DOWN FOR ENGLISH Deze \u2018aubergineschnitzels\u2019 zijn een fantastische vegetarische alternatief voor hun vleesvariant en komen oorspronkelijk uit Sicili\u00eb, waar ze vaak als broodbeleg worden gegeten. De panino con la cotoletta, het broodje-schnitzel, wordt in heel Itali\u00eb gegeten. Deze Siciliaanse versie is erg lekker en lichter verteerbaar dan die met vlees. 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In woon al lang in Nederland en heb eerst als tolk\/vertaler gewerkt. In 2000 begon ik kookles te geven aan de Volksuniversiteit, als hobby. In 2002 liep de hobby flink uit de hand en startte ik mijn Italiaanse kookschool in Amsterdam, La Cucina del Sole. Intussen ben ik sommelier geworden en heb ik 3 kookboeken geschreven. Een daarvan (\\\"Cucina di casa mia\\\") is \\\"3rd Best Italian Cookbook in the World\\\" geworden in Parijs, tijdens de Gourmand Cookbook Awards in 2012. Koken en schrijven over eten zijn twee van mijn grote passies. Verder hou ik van lezen, reizen, tangodansen, quality time met vrienden en familie en Tarotkaarten leggen. Ciao! ENGLISH: Hi, I'm Nicoletta, born and raised in Italy. I've been living in The Netherlands for a long time and I started my career working as a translator\/interpreter. In 2000 I started teaching Italian cooking at the Volksuniversiteit, as a hobby. 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