Crispy egg plant snacks

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Eggplant in a crispy jacket with a delicious fresh yogurt sauce



 Cut the aubergine into slices of about cm. Sprinkle with some salt and let them rest for 15 minutes. Now they ‘sweat’ and the moisture is extracted so that they bake better. Rinse them and pat them dry with a paper towel. Beat the egg with some salt and pepper on a plate. Dip the aubergine slices first in the flour, then in the egg and then in the panko or breadcrumbs.

 Heat a little oil in a pan and fry the breaded eggplant for about 5 minutes on medium heat until nicely browned. Meanwhile, beat the yogurt with lemon juice and a pinch of salt and pepper. Place the aubergine slices on a plate and pour the yogurt over it (or serve it next to it in a small bowl). Sprinkle with pomegranate seeds and some parsley. Delicious both hot and cold.

Source: Leukerecepten by leukerecepten-nl.
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