EGGPLANT SCHNITZEL WITH GARLIC CREAM
SERVES 1 LAREG OR 2 SMALL PORTIONS
FOR THE SCHNITZEL:
1 large eggplant
sea salt
1 cup (100 g) all-purpose flour freshly ground white pepper
1 cup (200 g) chilled oat cream, or other plant-based cream
1/2 tsp. sweet smoked paprika
2 tsp. yeast flakes
1 cup (100 g) panko or breadcrumbs
3 1/2 tbsp. olive oil
FOR THE GARLIC CREAM:
1 garlic clove
1/2 cup (100 g) Vegan Mayonnaise
NUTRITIONAL VALUES
Calories: 1098kcal
Fat: 46g (5g S.Fat)
Carbs: 150.5g
Protein: 28.5g
Sugar: 27.6g
Sodium: 1251mg
METHOD
Chop off both ends of the eggplant to make the schnitzel. Cut it into 34in (2cm) thick slices lengthwise. Salt both sides of the slices, then place them on a thick layer of paper towels and weigh them down with a chopping board for 10 minutes to remove the liquid from the vegetable.
Meanwhile, season the flour (reserving 1 tbsp.) on a flat plate with salt and pepper. Stir in the remaining flour (1 tbsp.) gradually into the cold cream. Season the cream with salt, pepper, paprika, and yeast flakes to taste. On a separate plate, spread the panko breadcrumbs.
Pat the eggplant slices dry. To begin, coat the slices in flour, then in cream, and finally in panko breadcrumbs. In a pan, heat the oil and cook the eggplant schnitzel in batches over medium heat until golden brown on both sides. Drain them on a wire rack.
Peel and finely chop the garlic and stir it into the Vegan Mayonnaise to make the cream. Separately package the schnitzels and cream to take with you. The schnitzels are delicious either warm or cold. Serve with crisp flatbread and/or a crunchy salad with a delicious dressing.
Meanwhile, season the flour (reserving 1 tbsp.) on a flat plate with salt and pepper. Stir in the remaining flour (1 tbsp.) gradually into the cold cream. Season the cream with salt, pepper, paprika, and yeast flakes to taste. On a separate plate, spread the panko breadcrumbs.
Pat the eggplant slices dry. To begin, coat the slices in flour, then in cream, and finally in panko breadcrumbs. In a pan, heat the oil and cook the eggplant schnitzel in batches over medium heat until golden brown on both sides. Drain them on a wire rack.
Peel and finely chop the garlic and stir it into the Vegan Mayonnaise to make the cream. Separately package the schnitzels and cream to take with you. The schnitzels are delicious either warm or cold. Serve with crisp flatbread and/or a crunchy salad with a delicious dressing.
