Plant-based aubergine schnitzel

I can’t get enough of this recipe and I think I’m gonna try it with as many vegetables I can think of 🙂 Aubergine is the third try. Next, sweet potatoes.

 

Calories

241

Fat

6.5g

Carbs

35.8g

Protein

9.2g

Ingredients

2 servings

1 large aubergine

frying oil

Egg replacement

1/4 cup all-purpose flour

1/2 cup water

1/2 tsp paprika powder

1/2 tsp Himalayan salt

Breading

1/3 cup breadcrumbs

1/2 tsp Himalayan salt

1/2 tsp paprika powder

1 tsp crushed pumpkin seeds

1 tsp sesame seeds

Method

  1. Wash the aubergine. And cut it in 7/8 slices (about 1/3 inch).
  2. In a large pan, heat some oil and add the aubergine slices. Let them cook for about 10 minutes, turning them halfway. Then drain, place them on kitchen towels to remove excess oil, and set aside to cool off.
  3. In a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.
  4. In another bowl, combine the ingredients for the breading.
  5. When the aubergine slices are cold enough to handle, dip them first in the egg replacement, then coat them in the breading.
  6. In a large pan, heat the frying oil (the bottom should be covered with oil) and add in the breaded Aubergine Schnitzel. Fry them on medium-high heat for about 5 minutes per side. They should be golden and crispy on both sides.
  7. After frying, put them on a kitchen towel to remove excess oil and enjoy!

 

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