Mensa at home: recipe for eggplants in oatmeal breading

The Mensas are closed and you have no idea what you could cook? We will publish recipes from our Mensa one at a time for you to recook at home.

Today we are publishing another recipe of your choice in our Mensa at home series: Eggplants in oatmeal breading. These vegetarian eggplant steakes can be served with rice or potatoes according to your taste.

Attention: The eggplants must be prepared the day before.

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  • 500 g of eggplant
  • 100 g oat flakes
  • 15g flour
  • 1 egg, medium size
  • salt, pepper to taste
  • Olive oil for frying
  • 60 ml olive oil and 2 bunches of herbs for the herb oil
  • different herbs
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  • For the herb oil: first wash the herbs, pluck them coarsely and place them in a narrow, tall container with olive oil. Crush with a blender. For 4 persons you need about 2 bunches of herbs and 60 ml olive oil. Add salt, pepper and up to 4 cloves of garlic according to taste.
  • For the eggplant steaks: clean the eggplants and cut them into 1 cm thick slices, place them on a baking tray and season with salt and pepper. Pre-cook in the oven at 175 °C for 5 minutes, then leave them to cool.
  • Coat the eggplant slices with the herb oil, cover them and chill them overnight.
  • The next day bread the eggplants in flour, egg and oat flakes. Then fry them in olive oil on both sides.

Good luck with recooking and bon appétit!