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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Crumbed Vegetarian Aubergine Schnitzel?
The preparation time for Crumbed Vegetarian Aubergine Schnitzel with an apple, cranberry & walnut salad is between 30 and 55 minutes.
What is the total time required to make Crumbed Vegetarian Aubergine Schnitzel with an apple, cranberry & walnut salad?
The total time required to make Crumbed Vegetarian Aubergine Schnitzel with an apple, cranberry & walnut salad is between 40 and 65 minutes.
How many servings does Crumbed Vegetarian Aubergine Schnitzel provide?
4 servings
What are the main ingredients in Crumbed Vegetarian Aubergine Schnitzel?
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
What is the nutritional information of Crumbed Vegetarian Aubergine Schnitzel?
Calories: 893, Carbs: 456 grams, Fat: grams, Protein: 28.1 grams, Sugar: 42.4 grams, Salt: 375 grams
How do I prepare Crumbed Vegetarian Aubergine Schnitzel?
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. 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. 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. 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.
What should be prepared from my kitchen to make Crumbed Vegetarian Aubergine Schnitzel?
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
How many calories does Crumbed Vegetarian Aubergine Schnitzel have?
893 calories
How much fat content does Crumbed Vegetarian Aubergine Schnitzel have?
grams
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