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
Crispy Aubergine Schnitzel Sandwich
with harissa mayo & pickled onion
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
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)
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Crispy Aubergine Schnitzel Sandwich?
The preparation time for Crispy Aubergine Schnitzel Sandwich with harissa mayo & pickled onion is between 25 and 45 minutes.
What is the total time required to make Crispy Aubergine Schnitzel Sandwich with harissa mayo & pickled onion?
The total time required to make Crispy Aubergine Schnitzel Sandwich with harissa mayo & pickled onion is between 30 and 50 minutes.
How many servings does Crispy Aubergine Schnitzel Sandwich provide?
4 servings
What are the main ingredients in Crispy Aubergine Schnitzel Sandwich?
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
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?
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
How many calories does Crispy Aubergine Schnitzel Sandwich have?
982 calories
How much fat content does Crispy Aubergine Schnitzel Sandwich have?
grams
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