Composition / ingredients
Step-by-step cooking
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First of all, we wash the eggplants and peel them from the skin, since it contains bitterness. We cut it into rings about 0.5 cm thick. Zucchini is also washed and cut into rings. Thickness, as in eggplant. If desired, the zucchini can be removed from the peel. Beat the eggs, salt them and pepper to taste. Chop walnuts (we will use them instead of breadcrumbs). We dip the rings of our vegetables in chopped nuts, then in eggs, and then again in nuts. We put them on a hot frying pan and fry them on one side, while not covering the pan with a lid. As a vegetable oil for frying, I like to use olive oil. Then fry the vegetables on the other side, but already covering the pan with a lid and turning down the heat, for about 5 minutes
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Serve zucchini and eggplant under the crust with sour cream, garnished with fresh herbs. Fresh cherry tomatoes are also well suited for decoration.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
