Eggplant 'Schnitzel'
A vegan version of the classic schnitzel, made with eggplant and served with German potato salad.
Ingredients
Directions
- 1
Prick the eggplants with a fork, rub with a little oil and bake at 220°C for about 25-40 minutes until very dark on the outside.
- 2
Place the eggplants in a bowl, cover with a plate and leave to steam for 5-10 minutes.
- 3
Remove the skin and carefully flatten with a fork. Salt both sides and then pat dry with a kitchen towel.
- 4
Coat with flour, aquafaba (as an egg substitute) and breadcrumbs.
- 5
Heat the oil to 170°C and fry on both sides until crispy and golden-brown. Then place briefly on a kitchen towel to soak up the excess fat.
- 6
Serve with potato salad and lemon wedges. Enjoy!
