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a photo of Aubergine Schnitzel on a bed of tomato sauce

Aubergine Schnitzel


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 minutes

Serves 2

Ingredients
 

For the Schnitzel

  • 2 aubergines eggplant
  • 50 g 1/2 cup breadcrumbs
  • 50 ml 3.4 tbsp flour
  • 50 ml 3.4 tbsp oat milk

For the Tomato Sauce

  • 3 tbsp olive oil
  • 3 cloves of garlic
  • 1 red chilli
  • 1 x 400g tin of chopped tomatoes
  • 1 tbsp maple syrup
  • 1 tsp salt
  • Black pepper to taste

For Frying

  • 200 ml 7/8 cup vegetable oil

Instructions
 

Preheat the oven and prepare the aubergine:

  • Preheat your oven to 200°C (392°F).
  • Char the aubergines 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 into oat milk, and finally coat it thoroughly with the breadcrumbs. 
  • Repeat with the second aubergine.

Fry the schnitzel:

  • Heat the vegetable oil 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.
  • Serve immediately and enjoy!
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