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
Prep time15 minutes
DifficultyMedium
Servings6 portions

Lunch

Dinner

Main

Belgian

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INGREDIENTS
DIRECTIONS

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.