What are the main ingredients in Crispy Aubergine Schnitzel Sandwich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel, Butter (optional)

What is the nutritional information of Crispy Aubergine Schnitzel Sandwich?

Calories: 982, Carbs: 132 grams, Fat: grams, Protein: 25.2 grams, Sugar: 27.4 grams, Salt: 1498 grams

How do I prepare Crispy Aubergine Schnitzel Sandwich?

SARMIES TO THE RESCUE!: Spread the toasted ciabatta rolls with the harissa mayo. Fill with the remaining salad leaves, the crumbed aubergine, and the remaining pickled onions. Season and close up! Serve the salad on the side. HARISSA MAYO & SALAD: In a bowl, combine the harissa paste and the mayo. Loosen with a splash of water. In a salad bowl, toss together ¾ of the shredded salad leaves, the cucumber half-moons, ½ the pickled onions, the drained feta, the chopped olives, a drizzle of olive oil, and seasoning. CRUMBED AUBERGINE: Whisk 1 egg in a shallow dish with a tsp of water and the grated garlic. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the chilli crumb. Coat the aubergine slices in the seasoned flour first, then in the egg, and lastly lightly coat with the chilli crumb. 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. BUTTERY ROLL: Halve the ciabatta rolls, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. PICKLED ONION: In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.

What should be prepared from my kitchen to make Crispy Aubergine Schnitzel Sandwich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel, Butter (optional)

Crispy Aubergine Schnitzel Sandwich

Who said you can’t make a sarmie for dinner, Chef? If it’s like this one, you will reach for the bread bin more often. A toasted ciabattini roll is smeared with harissa-infused mayo, topped with crunchy greens, panko crumb-coated aubergine slices & homemade pickled onions. Served with a feta & olive salad.

Crispy Aubergine Schnitzel Sandwich

with harissa mayo & pickled onion

Hands on Time: 25 - 45 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Cake Flour
Chill Crumb
Chilli Crumb
Ciabatta Roll
Ciabatta Rolls
Cucumber
Danish-style Feta
Garlic Clove
Garlic Cloves
Mayo
Onion
Pesto Princess Harissa Paste
Pitted Kalamata Olives
Salad Leaves
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s
Paper Towel
Butter (optional)

Photo of Crispy Aubergine Schnitzel Sandwich

Serves 1

PICKLED ONION
In a bowl, combine the vinegar, 5ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
BUTTERY ROLL
Halve the ciabatta roll, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
CRUMBED AUBERGINE
Whisk 1 egg in a shallow dish with a tsp of water and the grated garlic. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the chilli crumb. Coat the aubergine slices in the seasoned flour first, then in the egg, and lastly lightly coat with the chilli crumb. 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.
HARISSA MAYO & SALAD
In a bowl, combine the harissa paste and the mayo. Loosen with a splash of water. In a salad bowl, toss together ¾ of the shredded salad leaves, the cucumber half-moons, ½ the pickled onions, the drained feta, the chopped olives, a drizzle of olive oil, and seasoning.
SARMIES TO THE RESCUE!
Spread the toasted ciabatta roll with the harissa mayo. Fill with the remaining salad leaves, the crumbed aubergine, and the remaining pickled onions. Season and close up! Serve the salad on the side.

White Wine Vinegar - 40ml
Onion - 1
Ciabatta Roll - 1
Garlic Clove - 1
Cake Flour - 50ml
Chilli Crumb - 100ml
Aubergine - 250g
Pesto Princess Harissa Paste - 10ml
Mayo - 40ml
Salad Leaves - 40g
Cucumber - 50g
Danish-style Feta - 30g
Pitted Kalamata Olives - 30g

Download the Recipe

Serves 2

PICKLED ONION
In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
BUTTERY ROLL
Halve the ciabatta rolls, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CRUMBED AUBERGINE
Whisk 1 egg in a shallow dish with a tsp of water and the grated garlic. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the chilli crumb. Coat the aubergine slices in the seasoned flour first, then in the egg, and lastly lightly coat with the chilli crumb. 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.
HARISSA MAYO & SALAD
In a bowl, combine the harissa paste and the mayo. Loosen with a splash of water. In a salad bowl, toss together ¾ of the shredded salad leaves, the cucumber half-moons, ½ the pickled onions, the drained feta, the chopped olives, a drizzle of olive oil, and seasoning.
SARMIES TO THE RESCUE!
Spread the toasted ciabatta rolls with the harissa mayo. Fill with the remaining salad leaves, the crumbed aubergine, and the remaining pickled onions. Season and close up! Serve the salad on the side.

White Wine Vinegar - 80ml
Onion - 1
Ciabatta Rolls - 2
Garlic Clove - 1
Cake Flour - 100ml
Chilli Crumb - 200ml
Aubergine - 500g
Pesto Princess Harissa Paste - 20ml
Mayo - 80ml
Salad Leaves - 80g
Cucumber - 100g
Danish-style Feta - 60g
Pitted Kalamata Olives - 60g

Download the Recipe

Serves 3

PICKLED ONION
In a bowl, combine the vinegar, 15ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
BUTTERY ROLL
Halve the ciabatta rolls, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CRUMBED AUBERGINE
Whisk 2 eggs in a shallow dish with a tsp of water and the grated garlic. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the chilli crumb. Coat the aubergine slices in the seasoned flour first, then in the egg, and lastly lightly coat with the chilli crumb. 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.
HARISSA MAYO & SALAD
In a bowl, combine the harissa paste and the mayo. Loosen with a splash of water. In a salad bowl, toss together ¾ of the shredded salad leaves, the cucumber half-moons, ½ the pickled onions, the drained feta, the chopped olives, a drizzle of olive oil, and seasoning.
SARMIES TO THE RESCUE!
Spread the toasted ciabatta rolls with the harissa mayo. Fill with the remaining salad leaves, the crumbed aubergine, and the remaining pickled onions. Season and close up! Serve the salad on the side.

White Wine Vinegar - 125ml
Onion - 1
Ciabatta Rolls - 3
Garlic Cloves - 2
Cake Flour - 150ml
Chill Crumb - 300ml
Aubergine - 750g
Pesto Princess Harissa Paste - 30ml
Mayo - 125ml
Salad Leaves - 120g
Cucumber - 150g
Danish-style Feta - 90g
Pitted Kalamata Olives - 90g

Download the Recipe

Serves 4

PICKLED ONION
In a bowl, combine the vinegar, 20ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
BUTTERY ROLL
Halve the ciabatta rolls, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CRUMBED AUBERGINE
Whisk 2 eggs in a shallow dish with a tsp of water and the grated garlic. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the chilli crumb. Coat the aubergine slices in the seasoned flour first, then in the egg, and lastly lightly coat with the chilli crumb. 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.
HARISSA MAYO & SALAD
In a bowl, combine the harissa paste and the mayo. Loosen with a splash of water. In a salad bowl, toss together ¾ of the shredded salad leaves, the cucumber half-moons, ½ the pickled onions, the drained feta, the chopped olives, a drizzle of olive oil, and seasoning.
SARMIES TO THE RESCUE!
Spread the toasted ciabatta rolls with the harissa mayo. Fill with the remaining salad leaves, the crumbed aubergine, and the remaining pickled onions. Season and close up! Serve the salad on the side.