Aubergine schnitzel with garlicky green beans recipe
Created by The Tesco Recipes team
Baked aubergines are not just a fab side dish, they can be the main event – here they're coated in panko breadcrumbs and baked til tender on the inside and crunchy on the outside. Serve this tasty aubergine schnitzel with green beans coated in a garlicky, herby butter for an interesting veggie dinner!
See method- Serves 4
- Takes 1 hr
- 350 calories / serving
Ingredients
- 40g butter, at room temperature
- 2 garlic cloves, crushed
- 10g fresh flat-leaf parsley, finely chopped
- 75g plain flour
- 2 eggs, beaten
- 100g panko breadcrumbs
- 2 aubergines, each sliced lengthways into 4 (stalk attached)
- spray oil
- 220g pack green beans, trimmed
- 1 lemon, zested and cut into wedges
- 20g pecorino, finely grated
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Shop ingredientsEach serving contains
- Energy
- 1465kJ 350.0kcal
- Fat
- 14g
- Saturates
- 8g
- Salt
- 0.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 39.0gProtein 12.2gFibre 7.7g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Mash the butter, garlic, parsley and some black pepper in a bowl; set aside.
- Tip the flour, eggs and breadcrumbs into 3 separate shallow bowls. Pat the aubergine slices dry with kitchen paper, then coat, one at a time, in the flour, eggs and, finally, the breadcrumbs.
- Arrange the aubergine slices in a single layer on a baking tray. Spray on both sides with spray oil; bake for 25-30 mins, turning halfway, until crispy and golden.
- Meanwhile, boil the green beans for 5-6 mins until tender. Drain, return to the empty pan and add the garlic and parsley butter so it begins to melt.
- Divide the aubergine schnitzel and beans among plates, with the herby garlic butter drizzled over. Scatter over the lemon zest, pecorino and a twist of black pepper, and serve with lemon wedges to squeeze over.
- See more Aubergine recipes
