|80 g||Gouda cheese|
|1 tbsp||Wheat Flour Type 405|
|1 tbsp||Olive Oil|
Aubergine sandwich can be served as a starter. Wash an eggplant, rub dry and cut off the stem. Cut the sides of the aubergine 2 cm long away from the eggplant. You can also cut these pieces into small cubes and fry them in the pan together with the eggplant sandwich as a side dish. Cut four thin slices of the remaining eggplant lengthwise and place them next to each other on a kitchen board. Cut the gouda into slices the size of the aubergine slices and cover each two slices of the aubergine with them. Place one slice of aubergine each on the cheese and press lightly. Season the aubergine sandwich on both sides with salt. Spread a well heaped tablespoon of flour in a flat bowl, turn the eggplant sandwich several times until it is completely covered with flour and knock off the excess flour. Put a fresh organic egg in a flat bowl, whisk with a fork and turn the eggplant sandwich several times until it is completely covered with egg. Heat the oil in a pan. Fry aubergine sandwich at the highest heat from both sides until hot. Reduce the temperature to medium and continue frying until the eggplant sandwich looks light golden brown and the cheese melts.
Servings: 2, Difficulty:
Preparation time: 20 minutes, Total duration: 20 minutes