I love cooking with aubergine an a number of aubergine recipes have made their way to my blog. This Aubergine Schnitzel recipe is a worthy addition to the many delicious ways to enjoy this rather underrated and not so trendy vegetable.
The original recipe was sent to me by my favourite foodie and comes from a write up in the Sunday Telegraph about Miguel Barclay’s book, titled Super Easy One Pound Meals. Amongst the recipes featured was a Sweet and Hot Aubergine recipe that is superb and we have made it a few times now, tweaking it to our own tastes. Leave a message below and I will be happy to send you my version of the recipe.
With a meltingly soft interior, covered in a crunchy panko crust, I served the schnitzels with a slightly acidic, packed with herbs, chimichurri inspired dressing to cut through the richness from frying the aubergine slices. I think it adds just the right balance of flavour and freshness.
The recipe is super easy with the dipping into the eggs, flour and panko crumbs being the most “difficult” part. Make sure the aubergine is sliced thin enough so that it cooks quickly in the shallow oil. The aubergine schnitzels are best served hot with a good dollop of the herb dressing and a fresh and colourful tomato salad.
- 10 slices aubergine
- 75g flour
- 1 tbsp sea salt flakes
- 2 eggs
- 60ml milk
- 200g panko crumbs
- 2 tsp dried oregano
- ½ tsp chilli flakes
- vegetable oil for frying
- Herb Dressing
- 10g basil
- 10g mint
- 10g parsley
- ½ red onion, roughly chopped
- 1 clove garlic, chopped
- 1 small red chilli, chopped
- 6 caper berries
- 60ml Baleia Extra Virgin Olive Oil
- 30ml red vinegar
- Pinch of salt
- Pinch of sugar
- Mix the flour and sea salt flakes in a bowl
- Beat the eggs and milk in another bowl
- Mix the panko, oregano and chilli in another bowl
- Dust the aubergine slices with the flour mixture
- Dip into the eggs and press into the panko mixture
- Heat a generous amount of oil in a large frying pan – about half a cm or so
- Cook the aubergine slices in batches until golden (about 5 minutes)
- Serve with the herb dressing
- To make the dressing, place all the ingredients in a food processor and blitz to a rough mix
- Taste, season and serve with the schnitzels
Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
A few more of my favourite aubergine recipes :