Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the eggplants by slicing 2 large eggplants into 1 cm thick rounds, then lightly salt the slices with 1/2 teaspoon of salt and let them sit for 15 minutes to draw out excess moisture.

2. 2

   Set up a breading station with three separate shallow dishes: in the first, place 1 cup of all-purpose flour seasoned with 1/4 teaspoon of black pepper; in the second, beat 2 large eggs; and in the third, place 2 cups of plain breadcrumbs.

3. 3

   Pat the eggplant slices dry with a paper towel, then dredge each slice thoroughly in the seasoned flour, shaking off any excess, dip it into the beaten eggs ensuring full coverage, and finally coat generously with the plain breadcrumbs.

4. 4

   Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F), then carefully fry the breaded eggplant slices in batches for 3-4 minutes per side, or until golden brown and crispy.

5. 5

   Remove the fried eggplant with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil, sprinkling immediately with a pinch of salt.

6. 6

   To prepare the Kräuterquark, combine 1 cup of low-fat quark, 2 tablespoons of finely chopped fresh chives, 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of finely chopped fresh dill, 1 minced garlic clove, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium bowl, then stir well to combine all ingredients thoroughly.

7. 7

   Serve the crispy Auberginen-Taler hot alongside the freshly prepared Kräuterquark dip.