Breaded Aubergine Slices with Guacamole Filling

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Breaded Aubergine
1 medium eggplant, cut into slices
1/2 cup rice or baking flour
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon hot paprika
1 tablespoon tahini diluted with water to form a liquid batter (non-vegans – 1 egg, beaten)
1/2 cup bread crumbs
Cut eggplant into slices. Mix the rice or baking flour with salt, cumin, hot paprika on a plate. Mix the tahini or beat the egg on a bowl. Place the breadcrumbs on another plate. Lay each side of the aubergine slice in rice or wheat four, then in the liquid batter of diluted tahini (or beaten egg), and then at last in breadcrumbs to coat the outside of the aubergine. Heat oil in a heavy pan. Fry the aubergine in batches until each side is golden brown and crisp on both sides and tender inside.
Guacamole
2 medium Ripe Avocados, halved, pitted, and removed from peel
1- 2 tablespoon Fresh Lemon Juice
1/2 cup chopped tomatoes (remove seeds)
1/8 teaspoon Sea Salt
Tabasco sauce (to taste)
Mash avocado with fork (the amount of “chunkiness” is a matter of personal taste). Add the lemon juice, tomatoes, tabasco sauce and salt.  Refrigerate until serving.
Ingredients –
2 medium Ripe Avocados, halved, pitted, and removed from peel
1- 2 tablespoon Fresh Lemon Juice
1/2 cup Chunky Medium or Hot Salsa
1/8 teaspoon Sea Salt
Preparation:
1. Sprinkle avocado with lemon juice.

2. Mash avocado with fork.

3. Fold in chunky salsa and sea salt.

4. Refrigerate until serving.

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2 responses to “Breaded Aubergine Slices with Guacamole Filling

  1. Maura, suas fotos são maravilhosas!
    um beijo,

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