A vegetarian feast that expertly balances smooth and crunchy. A silky smooth potato mash accompanies chilli panko breadcrumb-coated aubergine slices. Elevated with a zesty apple & greens salad, which is finished with Italian-style hard cheese ribbons, pan-roasted walnuts, and sweet cranberries.
Crumbed Vegetarian Aubergine Schnitzel
Crumbed Vegetarian Aubergine Schnitzel
with an apple, cranberry & walnut salad
Hands on Time: 30 - 55 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Apple
- Apples
- Aubergine
- Cake Flour
- Chilli Crumb
- Dried Cranberries
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Lemon
- Lemons
- Mixed Herbs
- Potato Chunks
- Salad Leaves
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Egg/s
- Paper Towel
- Butter
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHILLI CRUMBED AUBERGINE
Rinse, pick, and finely chop the mixed herbs. Whisk 1 egg in a shallow dish with a splash of water and the grated garlic. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the chilli crumb, and the chopped mixed herbs. Coat the aubergine slices in the seasoned flour first, then in the egg, and, lastly, in the crumb. Press the crumb into the aubergine so that it sticks and coats evenly. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed aubergine until golden and cooked through, 2-3 minutes per side. You will need to do this step in batches. Remove from the pan, drain on paper towel, and season.
SOME FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the apple slices, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
SIMPLY ENJOY
Plate up the potato mash. Top with the aubergine schnitzel. Drizzle over a squeeze of lemon juice. Side with the apple salad. Scatter the cheese ribbons, the toasted walnuts, and the chopped cranberries over the salad.
Potato Chunks - 200g
Walnuts - 15g
Mixed Herbs - 6g
Garlic Clove - 1
Cake Flour - 50ml
Chilli Crumb - 105ml
Aubergine - 250g
Salad Leaves - 20g
Apple - 1
Lemon - 1
Italian-style Hard Cheese - 30g
Dried Cranberries - 15g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHILLI CRUMBED AUBERGINE
Rinse, pick, and finely chop the mixed herbs. Whisk 1 egg in a shallow dish with a splash of water and the grated garlic. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the chilli crumb, and the chopped mixed herbs. Coat the aubergine slices in the seasoned flour first, then in the egg, and, lastly, in the crumb. Press the crumb into the aubergine so that it sticks and coats evenly. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed aubergine until golden and cooked through, 2-3 minutes per side. You will need to do this step in batches. Remove from the pan, drain on paper towel, and season.
SOME FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the apple slices, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
SIMPLY ENJOY
Plate up the potato mash. Top with the aubergine schnitzel. Drizzle over a squeeze of lemon juice. Side with the apple salad. Scatter the cheese ribbons, the toasted walnuts, and the chopped cranberries over the salad.
Potato Chunks - 400g
Walnuts - 30g
Mixed Herbs - 10g
Garlic Cloves - 2
Cake Flour - 100ml
Chilli Crumb - 210ml
Aubergine - 500g
Salad Leaves - 40g
Apple - 1
Lemon - 1
Italian-style Hard Cheese - 60g
Dried Cranberries - 30g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHILLI CRUMBED AUBERGINE
Rinse, pick, and finely chop the mixed herbs. Whisk 2 eggs in a shallow dish with a splash of water and the grated garlic. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the chilli crumb, and the chopped mixed herbs. Coat the aubergine slices in the seasoned flour first, then in the egg, and, lastly, in the crumb. Press the crumb into the aubergine so that it sticks and coats evenly. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed aubergine until golden and cooked through, 2-3 minutes per side. You will need to do this step in batches. Remove from the pan, drain on paper towel, and season.
SOME FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the apple slices, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
SIMPLY ENJOY
Plate up the potato mash. Top with the aubergine schnitzel. Drizzle over a squeeze of lemon juice. Side with the apple salad. Scatter the cheese ribbons, the toasted walnuts, and the chopped cranberries over the salad.
Potato Chunks - 600g
Walnuts - 45g
Mixed Herbs - 16g
Garlic Cloves - 3
Cake Flour - 150ml
Chilli Crumb - 315ml
Aubergine - 750g
Salad Leaves - 60g
Apples - 2
Lemons - 2
Italian-style Hard Cheese - 90g
Dried Cranberries - 45g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHILLI CRUMBED AUBERGINE
Rinse, pick, and finely chop the mixed herbs. Whisk 2 eggs in a shallow dish with a splash of water and the grated garlic. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the chilli crumb, and the chopped mixed herbs. Coat the aubergine slices in the seasoned flour first, then in the egg, and, lastly, in the crumb. Press the crumb into the aubergine so that it sticks and coats evenly. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed aubergine until golden and cooked through, 2-3 minutes per side. You will need to do this step in batches. Remove from the pan, drain on paper towel, and season.
SOME FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the apple slices, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
SIMPLY ENJOY
Plate up the potato mash. Top with the aubergine schnitzel. Drizzle over a squeeze of lemon juice. Side with the apple salad. Scatter the cheese ribbons, the toasted walnuts, and the chopped cranberries over the salad.
Potato Chunks - 800g
Walnuts - 60g
Mixed Herbs - 20g
Garlic Cloves - 4
Cake Flour - 200ml
Chilli Crumb - 420ml
Aubergine - 1kg
Salad Leaves - 80g
Apples - 2
Lemons - 2
Italian-style Hard Cheese - 120g
Dried Cranberries - 60g