Vegetarian Crispy Aubergine Schnitzel

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.

Vegetarian Crispy 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 (Skin Off 2cm x 2cm) 200g
  • Potato Chunks (Skin Off 2cm x 2cm) 400g
  • Potato Chunks (Skin Off 2cm x 2cm) 600g
  • Potato Chunks (Skin Off 2cm x 2cm) 800g
  • Salad Leaves
  • Walnuts

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Butter (optional)
  • Egg/s
  • Paper Towel
Photo of Vegetarian Crispy Aubergine Schnitzel
  1. 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.

  2. 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.

  3. CHILLI CRUMBED AUBERGINE

    Rinse, pick, and finely chop the mixed herbs. 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 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.

  4. 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.

  5. 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 (Skin Off 2cm x 2cm) 200g - 1

  • 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

  1. 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.

  2. 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.

  3. CHILLI CRUMBED AUBERGINE

    Rinse, pick, and finely chop the mixed herbs. 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 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.

  4. 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.

  5. 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 (Skin Off 2cm x 2cm) 400g - 1

  • 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

  1. 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.

  2. 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.

  3. CHILLI CRUMBED AUBERGINE

    Rinse, pick, and finely chop the mixed herbs. 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 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.

  4. 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.

  5. 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 (Skin Off 2cm x 2cm) 600g - 1

  • 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

  1. 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.

  2. 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.

  3. CHILLI CRUMBED AUBERGINE

    Rinse, pick, and finely chop the mixed herbs. 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 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.

  4. 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.

  5. 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 (Skin Off 2cm x 2cm) 800g - 1

  • 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

Woolies Products in this dish

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