– Country bread
– 1 Purple aubergine
– 1 Egg
– Fresh mint
– Sunflower oil
Step 1 – To make this oh so delicious sandwich, first wash the aubergine, then cut it into approx. 1cm thick slices.
Step 2 – Beat the egg in one bowl, and place the breadcrumbs in another. Dip the aubergine slices first into the beaten egg and then into the breadcrumbs, making sure they adhere well to the surface of the aubergine.
Step 3 – Pour the sunflower oil into a deep pan and heat. When the oil is hot, fry the aubergine slices until browned, then place on kitchen towel to drain and cool. Season to taste.
Step 4 – When they have cooled, place the aubergine slices between two slices of lightly toasted country bread, If you like you can also add a few fresh mint leaves.
Step 5 – A glass of chilled Corvo Bianco with its Mediterranean scents pairs perfectly with this tasty sandwich. Complete your lunch with a few Parmigiano Reggianoshavings, fresh fruit and a cup of good coffee. Bon appétit!
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