Calve escalopes with eggplant / pasta salad

Ingredients for Calve escalopes with eggplant / pasta salad

Instructions for Calve escalopes with eggplant / pasta salad

To prepare the Calve escalopes with eggplant / pasta salad recipe, please follow these instructions:

Eggplant / pasta salad
First turn on the oven at 200 degrees. Then rinse the aubergines and cut off the stem. Put one eggplant and only one in a refractory dish and put it in the oven for approx. 45 min. Until the eggplant is completely tender. Take it out, halve it and scrape the meatloaf. Blend the fruit cake with olive oil and season with lemon juice, salt and pepper.

Cook the pasta al dente, ie That it does not boil completely soft but only so much that there is still a bite in it (see cooking time on the packaging). Immediately pour the eggplant over the freshly cooked pasta.

The other eggplant should not be peeled. It is cut into 1 x 1 cm tern. And fry in butter on a pan for approx. 3 min. By good heat. Add balsamic vinegar and let the vinegar boil completely. Pour the eggplant terns with the boiled balcamico vinegar over the pasta. Bring leaflets in, gently twist it together and taste the salad salad with salt and pepper

Scaling of escalopes: In a deep plate an egg is thrown out and whipped together with a fork. In another deep dish mix grated with salt and pepper. First, flip the escalops into the battered egg and then in raspberries.

Bring butter and oil on a pan. When the grease is golden turn down to even heat and the escalops will come on. They should fry for 3-3½ min. On each page if they are to be completed. The finished calf escalopes are served with eggplant / pasta salad and bread.