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Plantaardig
Kroketten van aubergine met droge vruchten
Ingrediënten
3 aubergines
20 cl olijfolie
½ theelepel komijnpoeder
100 g paneermeel
150 g geraspte parmezaan
3 eetlepels gehakte
peterselie
2 eieren
30 g pijnboompitten
30 g vermalen
amandelnoten
80 g bloem
Zout en peper uit het
molentje
Bereidingswijze
Was en schil de aubergines. Snijd ze in dikke plakken.
Schakel het toestel in en laat de twee platen
voorverwarmen.
Meng 10 cl olijfolie met de komijn.
Smeer de plakken aubergine in met het mengsel.
Bak op de platen naar keuze, elke zijde ongeveer 4
minuten. Laat afkoelen.
Mix de aubergines met het paneermeel, de
parmezaan en de peterselie. Voeg er de eieren, de
pijnboompitten en de amandelnoten aan toe.
Breng op smaak met zout en peper.
Vorm bolletjes van 2-3 cm diameter en wentel ze in de
bloem. Maak ze lichtjes plat en laat ze rusten.
Vet de planchaplaat in en laat de kroketten op elke
zijde 2 minuten bakken.
30 minuten 12 minuten 6220 °C
Suggestie:
Dien de kroketten op met
bayildisaus, recept op
p. 82.
Plancha/Grill
19


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