eCook Meal
Crumbed Vegetarian Aubergine Schnitzel
with an apple, cranberry & walnut salad
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R220.00
for 4 servings · R55.00 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
-
Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
-
Dried Cranberries needs 60 gDried Cranberries 250 g 250 g at R85.99 · 24% of packR20.64
-
Potato Chunks needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
Not in the Woolies basket — source these elsewhere:
- Chilli Crumb
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Aubergine, Cake Flour, Chilli Crumb, Dried Cranberries, Garlic, Grated Italian-style Hard Cheese, Lemon, Mixed Herbs, Potato, Salad Leaves, Walnut
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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Crumbed Vegetarian Aubergine Schnitzel?
Apple, Aubergine, Cake Flour, Chilli Crumb, Dried Cranberries, Garlic, Grated Italian-style Hard Cheese, Lemon, Mixed Herbs, Potato, Salad Leaves, Walnut
How many calories does Crumbed Vegetarian Aubergine Schnitzel have?
893 calories
How much fat content does Crumbed Vegetarian Aubergine Schnitzel have?
grams