This schnitzel is crispy on the outside and soft, gooey, and smoky on the inside. Served on top of a spicy tomato sauce, it’s one of our favourite ways to enjoy aubergine!
Takes 40 minutesminutes
Serves 2
Ingredients
For the Schnitzel
2aubergineseggplant
50g1/2 cup breadcrumbs
50ml3.4 tbsp flour
50ml3.4 tbsp oat milk
For the Tomato Sauce
3tbspolive oil
3clovesof garlic
1red chilli
1x 400g tin of chopped tomatoes
1tbspmaple syrup
1tspsalt
Black pepper to taste
For Frying
200ml7/8 cup vegetable oil
Instructions
Preheat the oven and prepare the aubergine:
Preheat your oven to 200°C (392°F).
Char theaubergines over a gas burner until the skin blisters and peels off easily, or alternatively bake it in the oven for 40 minutes until soft.
Make the tomato sauce:
Peel and dice the garlic cloves and finely dice the chilli.
Heat a saucepan over medium heat and add olive oil. Once hot, sauté the garlic and chilli for 2 minutes until the garlic turns golden. Add a tin of chopped tomatoes, maple syrup, salt, and a pinch of black pepper. Cook for 5 minutes, then remove from the heat.
Taste and adjust the seasoning if needed.
Prepare the aubergine schnitzel:
Once the aubergine is cooked, peel off the skin and flatten the flesh with a fork.
Dip the flattened aubergine first into flour, then intooatmilk, and finally coat it thoroughly with the breadcrumbs.
Repeat with the second aubergine.
Fry the schnitzel:
Heat thevegetableoil in a saucepan over medium heat.
Once the oil is hot, add the breaded aubergine and fry until golden brown on both sides.
Remove the schnitzel and place it on kitchen paper to absorb excess oil.
Serve:
Spread a thin layer of the tomato sauce on a plate and place the aubergine schnitzel on top.
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