Looking for a vegetarian dinner option that’s just as satisfying as meat? Why not transform the humble eggplant into a delicious schnitzel! This vegetarian twist on the traditional schnitzel is easy to make and can rival any meat-based counterpart.
Ingredients:
- 2 medium-sized eggplants
- Oil for frying
- 1 teaspoon of salt
- Flour for coating (about 1 cup)
- Liquid from 1 tin of chickpeas (aquafaba)
- Breadcrumbs for coating (about 2 cups)
- 1 lemon, cut into wedges
Instructions:
- Preheat your oven to 220°C
- Prick the eggplants all over with a fork. Lightly rub with oil and place on a baking tray. Bake for 25-40 minutes, or until the skin is very dark and the inside is soft.
- After baking, transfer the eggplants to a bowl. Cover with a plate and leave them to steam for 5-10 minutes.
- Once cooled, peel the skin off the eggplants. Carefully flatten the eggplants with a fork. Season with salt.
- Coat each eggplant first in flour, then dip into the aquafaba, and coat evenly with breadcrumbs.
- Heat oil in a frying pan. Fry the eggplant schnitzels on both sides until they are crispy and golden brown (2-3 minutes).
- Serve with fresh lemon wedges for squeezing over the top.
