Aubergine Wedges & Goat Cheese Dip

Aubergine wedges (serves 4)

INGREDIENTS:

1 medium aubergine cut into wedges

100 g flour

100 g almond flour 

(or you can grind the almonds by yourself if you want a rough, crispy surface)

1 teaspoon sea salt

1 teaspoon freshly ground coriander seeds

1 teaspoon ground cumin

freshly ground pepper

2 large eggs

GOAT CHEESE DIP:

120g soft goat cheese

60 ml of yogurt

1/4 tsp salt

freshly ground pepper

METHOD:

1. Preheat the oven to 220 degrees.

2. Season the eggplant wedges with salt and pepper. 

3. You need 3 bows now: 

• one for the flour

• one for the almond flour

• and mix the spices with the eggs in the third. 

4. Place the bowls in front of you: first the flour, put the egg mixture next to it and complete the row with the almond flour. Put the aubergines into the flour mixture first, then into the egg mix, then the almond flour. 

5. Place the finished slices on a baking sheet and bake until golden brown! (15-20 minutes)