Aubergine schnitzels with Greek salad recipe
A schnitzel is an escalope-esque dish typically made with pounded meat such as veal or chicken. This vegetarian version uses thick pieces of aubergine in lieu of meat, delivering the same amount of crunchy, juicy satisfaction.
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 459 calories / serving
Ingredients
- 2 large aubergines
- 100g (3½oz) fresh white breadcrumbs
- handful fresh mint, leaves chopped
- 50g feta, crumbled
- ½ tsp dried chilli flakes
- 4 tbsp olive oil
- 50g plain flour, seasoned
- 2 medium eggs, beaten
For the salad
- 4 medium vine-ripened tomatoes, quartered
- 50g (2oz) watercress
- 50g (2oz) black olives
- 50g (2oz) feta, cubed
- 1 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
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Shop ingredientsEach serving contains
- Energy
- 1910kJ 459.0kcal
- Fat
- 28g
- Saturates
- 7g
- Sugars
- 8g
- Salt
- 1.9g
of the Reference intake
Carbohydrate 35.1gProtein 13.6gFibre 7.2g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Slice the aubergines lengthways into 8 x 1cm (½in) thick pieces.
- Combine the breadcrumbs, mint, crumbled feta, chilli, salt and pepper and 1 tbsp oil. Dust the aubergine slices with the flour, then dip in the egg, then the breadcrumb mixture.
- Heat 1-2 tbsp oil in a frying pan over a medium heat. Add the aubergine slices and fry in batches for 2-3 minutes each side, until cooked through and golden. Transfer the cooked slices to a baking tray and put in the oven to keep warm. Add a little more oil before frying each batch.
- For the salad, toss all the ingredients in a large bowl, until combined. Serve with the hot aubergine schnitzels.
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