Eggplant Schnitzel, DAS IST KÖSTLICH!
BETTER THAN YOUR LAST BIERGARTEN BRAWL
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THIS DISH IS ALL ABOUT SIMPLE STEPS THAT PACK A BIG PUNCH. JUST ROAST, CRISP, AND SAUCY YOUR WAY TO AN EGGPLANT THAT’S GOT TEXTURE, FLAVOR, AND EVERYTHING IN BETWEEN. IT’S EASY, IT’S DELICIOUS, AND ONCE YOU GET A TASTE, YOU WON’T WANT TO STOP. THE BEST PART? YOU DON’T HAVE TO BE A MASTER CHEF TO NAIL IT. JUST LET THE INGREDIENTS WORK THEIR MAGIC AND YOU’RE GOOD TO GO.
FEEDS 2 GENEROUSLY II TIME: 25 MINS II DIFFICULTY: KINDERLEICHT
INGREDIENTS
For the Schnitzel:
2 large eggplants
Salt and black pepper (to season)
1/2 cup flour (for dredging)
1 egg, whisked
1 cup panko breadcrumbs
2 tbsp sesame seeds
Oil for frying
For the sauce:
2 tbsp olive oil
2 garlic cloves, thinly sliced
1 red capsicum diced
A handful of cherry tomatoes
1 tsp smoked paprika (sweet or spicy, your choice)
2 cups of passata
Salt and pepper (to taste)
Flaky salt and fresh chives, finely chopped, to serve
GET COOKING
Preheat the oven to 200°C (400°F). Place the eggplants on a baking sheet and roast them for about 30 minutes, or until their skins are dark and wrinkled. Transfer the roasted eggplants to a large bowl and cover with aluminum foil or a plate to let them steam for 10 minutes—this will make peeling them a breeze. Gently remove the skins and smash each eggplant with a fork into a cutlet shape, adjusting to your preferred thickness. If they release too much liquid, pat them dry with a napkin, and season generously with salt and pepper.
Prepare a dredging station with three bowls: one for flour, another for whisked egg lightly seasoned with salt, and the last for a mixture of panko breadcrumbs and sesame seeds. Dip each eggplant cutlet first into the flour, then into the egg wash, and finally into the breadcrumb mixture, making sure to coat each piece evenly.
Heat a generous amount of oil in a skillet over medium heat and fry the breaded eggplants for 2-3 minutes per side, or until golden brown and crispy. Once done, place them on a paper towel-lined plate to drain any excess oil.
To make the sauce, heat olive oil in a saucepan over medium heat. Add the sliced garlic and sauté for about a minute until fragrant. Toss in the diced capsicum and cherry tomatoes, cover, and let the tomatoes blister and soften. Stir in the smoked paprika, season with salt and pepper, and pour in the passata. Let the sauce simmer for 15 minutes, stirring occasionally, until thick and flavorful.
To serve, spread a generous layer of the sauce onto a plate, place the crispy eggplant schnitzel on top, and finish with a sprinkle of flaky salt and freshly chopped chives.
Fuck yeah! Enjoy!
