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!