Schnitzel is traditionally a thin slice of meat covered with crumbs and pan-fried. However, this eggplant schnitzel is a great way to create tasty and interesting vegetable dishes.
Serves: 4
V, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Eggplant Schnitzel
- 2 medium eggplants, cut lengthways into 1½cm-thick slices
- ½ cup wholemeal flour, seasoned with salt & pepper
- ½ cup plant milk
- 3 cups wholemeal sourdough breadcrumbs
- 1 tsp finely grated lemon rind
- 2 tbsp roughly chopped parsley
- 2 cloves garlic, finely chopped
- Salt & pepper
- 2 × 8 cherry tomatoes on the vine
- Cashew Tzatziki
- 4 Lebanese cucumbers
- 250g raw cashews
- ¾ cup lemon juice
- ½ tsp salt
- 2 cups water
Method
- For the eggplant schnitzel, preheat oven to 200°C and line 2 large baking trays with baking paper. Place the eggplant slices on the trays and bake for 15 mins or until tender.
- While the eggplant is baking, place the flour and the milk in separate bowls. Place the breadcrumbs, lemon rind, parsley, garlic and salt and pepper in a third bowl and toss to combine.
- Remove the eggplant from the oven. Dip each eggplant piece into the flour, then dip into the milk and press into the crumb mixture to coat. Place the pieces on a baking tray lined with greaseproof paper along with the cherry tomatoes.
- Place the trays into the oven and cook until the eggplant is golden brown, about 20 mins.
- For the cashew tzatziki, grate the cucumbers and place in a bowl. Purée the remaining ingredients in a blender and pour into the bowl of cucumbers. Stir and season with salt and pepper to taste.
- To serve, place the eggplant, tomatoes and cashew tzatziki on a board for everyone to help themselves.
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