Everyday cooking
Aubergine “Cordon Blue”
Have you tried Aubergine “Cordon Blue”? A Belgian inspired dish for everyone to enjoy made with simple ingredients and Violife Slices. You' ll just love it!
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Cooking time20 minutes![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyMedium![Servings]()
Servings6 portions
Lunch
Dinner
Main
Belgian
- 8 Violife Original flavour slices, cut in 4 squares
- 30 medium aubergines/eggplants, sliced in 1cm rounds
- 3 small tomatoes, sliced in 0.5cm rounds
- 3 sprigs fresh thyme
- 4 tbsps corn starch
- 150 g breadcrumbs or panko
- Vegetable oil for frying
- sea salt
- Freshly round pepper
- Arrange the aubergine slices on a chopping board and season well on both sides. Top half of the aubergine slices with the Violife squared slices. Top with a slice of tomato and sprinkle with thyme leaves. Place the aubergine slices on top like a mini sandwich.
- In a small bowl mix the corn starch with 10 tbsp of water. Dip each of the aubergine “cordon bleu’s” into the corn starch mixture, allowing excess liquid to drop off. Then place in breadcrumbs to coat. Repeat with all the “cordon bleu’s”.
- Heat plenty of vegetable oil in a frying pan and fry the “cordon bleu’s” for 4-5 minutes on each side until golden.
- Serve whilst hot and sprinkle with thyme leaves to garnish.
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