Directions
- 1Cut slices of eggplant.
- 2Mix corn flakes for the breading.
- 3In another plate, mix flour with salt, pepper, paprika, and garlic powder.
- 4Add water to the flour mixture to create a liquid, thick texture.
- 5Dip your eggplant slices into the flour mixture.
- 6Coat the eggplant slices well with the corn flakes.
- 7Brush the coated eggplant slices with oil.
- 8Cook for 13 minutes at 190 degrees Celsius in the oven or air fryer.
- 9While the eggplant cooks, prepare the green sauce by mixing Greek yogurt with fresh basil.
- 10Add a clove of garlic and lemon juice to the green sauce mixture.
- 11Add mayonnaise to the green sauce.
Ingredients
- 1 aubergine
- 3 poignées cornflakes (non sucrées)
- 3 cas farine
- 0.5 cac sel
- 0.5 cac poivre
- 0.5 cac paprika
- 0.5 cac ail en poudre
- 10 cl eau
- 15 cl eau
- huile
- 1 yaourt grec
- 7 feuilles basilic frais
- 1 gousses d'ail
- 2 cas jus de citron
- 1 filet huile d'olive
- 3 cas mayonnaise
Equipment
air fryerovenoil spray
Tips
- Brush with oil, or use an oil spray for convenience.
- Make sure the eggplant is well coated with cornflakes for crispiness.
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