Vegetable Dishes: Aubergine piccata with herb rice

Aubergine piccata with herb rice


  • a little pepper
  • clarified butter to fry
  • 0.5 tsp. salt
  • 80 g grated Parmesan
  • saltwater, boiling
  • 2 tbsp. white flour
  • 2 fresh eggs
  • 250 g long-grained rice
  • 0.5 bunch basil
  • 0.5 bunch chives
  • 2 aubergines (approx. 200 g each)
Order the ingredients from COOP@home


Cook the rice in salted water for approx. 20 mins. until almost soft, drain. Roughly chop the basil and chives, stir in, season with salt.

Slice the aubergines into approx. 1 cm thick slices, season. Empty the flour onto a plate. In a deep bowl, beat the eggs with the cheese. Coat the aubergines with the flour then the egg mixture. Fry the aubergine slices in batches in the hot clarified butter over a medium heat for about 3 mins. on each side. Serve with herb rice.


  • Vegetable Dishes
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 412 Kcal