Ripe avocados are rare in the store. Of course, they are brought in with the expectation that they do not crumple during transportation – which means they need to reach maturity for another decent period. The only dish for which this is not a minus, but a plus – baked slices of breaded avocado. It comes from Mexico, where avocados are a key product for everything in the world, where not only avocados of any condition are in use, but even avocados that go both dried and fresh.
An unripe avocado is convenient to peel, cut, roll in breading. Its main disadvantage – hardness – disappears during baking. Slices become soft inside, and outside, due to breading, there will be a crisp.
Avocado slices go well for breakfast, in the company of scrambled eggs, and as an addition to a plate of snacks, for example, wine or even beer.
Try these slices and more you will never be upset by buying an unsuccessful solid avocado.
- 4 avocados
- 3 eggs
- 1 cup flour
- 1 cup breadcrumbs
- 1 tbsp seasoning “Italian herbs”
- 1 tsp garlic powder
- 1 tsp salt
- For the sauce:
- ¾ cups yogurt without additives
- 2 tbsp light mayonnaise
- ground red pepper – to taste
- 1 tsp honey
- ¼ tsp salt
- a pinch of garlic powder
Set the oven to warm up to 200 degrees and meanwhile cut the avocado in half, and then each half into about 4-5 parts.
Next we prepare everything for breading. You will need three containers. In one of them you need to beat and beat eggs lightly (3 pcs.), Pour flour into another, and put breadcrumbs mixed with “Italian herbs”, garlic powder and salt in the third.
Dip each piece of avocado in succession first in flour, then in egg and finally in breadcrumbs. Place on a baking sheet lined with baking paper.
Bake for 12-14 minutes until crisp. Serve with sauce mixed with yogurt, mayonnaise, honey, pepper and salt.