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PRESIDENTJIM
Rolls with shallots and fried eggplant
Try these delicious rolls with shallots and fried eggplant too
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Ingredients
- 2 little eggplant halved in length
- 1 teaspoon paprika
- 1 teaspoon coriander powder (ketoembar)
- Teaspoon cinnamon powder
- 1 tablespoon dried oregano
- 4 pork schnitzel
- 2 cinnamon stick
- 50 gram butter
- 50 milliliters liquid baking product
- 8 shallot halved, peeled
- Peanut oil to fry
- Sunflower oil to fry
- 50 gram flour
- 2 tablespoon fresh parsley finely chopped
Kitchen Stuff
Directions
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Place the halved eggplant on a large dish and sprinkle with salt. Cover and leave for half an hour so that the moisture pulls out.
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Mix the spices and oregano together and sprinkle the meat around it. Rub it well and add salt and freshly ground pepper.
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Roll up the meat and tie a few pieces of rolled rope around it. Put the cinnamon sticks in between.
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Heat the butter in a frying pan and fry the rolls around. Add the shallots and fry for about 5 minutes.
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Add a dash of water and let the meat turn over and over in about 15 minutes.
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Wipe the salt and moisture from the aubergines and pat dry well with kitchen paper.
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Heat a layer of oil in a high pan. Roll the aubergines through the flour and fry them in portions in the hot oil.
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Drain on kitchen paper and keep warm in a moderately warm oven. Sprinkle them with salt and pepper and finely chopped parsley.
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Cut the meat into thick slices and serve with the eggplant and the shallot cinnamon gravy.
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Nutrition
425Calories
Sodium0% DV0g
Fat38% DV25g
Protein64% DV32g
Carbs5% DV15g
Fiber0% DV0g
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