Baked aubergine schnitzel with a bean filling and aiwar sour cream

60 minutes

1.

Beans in a sieve pour, rinse with water, drain well. Peel and dice the onions. Peel garlic and chop finely. Heat 2 tablespoons of oil in a saucepan. Briefly sauté onions, about half of the garlic and 1 teaspoon of dried rosemary. Add the beans, deglaze with 100 ml water, bring to the boil, season with salt and pepper. Simmer for 4–5 minutes, stirring several times. Mash with a potato masher

2.

Wash the aubergine, cut off the ends. Cut the aubergine lengthways into approx. 20 thin slices (preferably with the slicer). Place the slices side by side on a baking sheet, sprinkle thinly with salt. Approx. Let it stand for 10 minutes

3.

Clean and wash the paprika and finely dice. Mix the sour cream and Aiwar together. Season with salt and pepper. Wash rosemary and shake dry. Pat the aubergine slices dry. Heat 6 tbsp oil in portions in a pan. Fry the aubergine in portions on both sides briefly over high heat, remove. Put the pan to one side

4.

Spread the bean purée on the aubergine slices, fold over halfway. Place them side by side on a baking sheet lined with baking paper, sprinkle with cheese. Spread the rosemary sprigs on the baking sheet. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 20 minutes

5.

Mix the butter and the remaining garlic . Cut the baguette open, brush the cut surfaces with garlic butter. Place the bread with the cut surface facing up on an oven rack, bake for 6–8 minutes on the rack above the baking sheet at the same temperature

6.

Reheat the oil in the pan that was set aside. Add paprika and 1 teaspoon dried rosemary. Fry for 3–4 minutes, turning, season with salt and pepper

7.

Take the eggplant and bread out of the oven, cut the bread into strips. Arrange the aubergine on serving plates, sprinkle with paprika and garnish with rosemary. Add bread and Aiwar sour cream