Have you ever tried preparing an aubergine schnitzel? If you've tried this recipe, you're guaranteed to eat it more often. It's delicious and you are guaranteed not to miss the meat. Did you know that aubergines are often used as a meat substitute? Due to their structure, they actually resemble meat when prepared accordingly. Aubergines easily absorb the flavor of other ingredients and this makes them a very versatile vegetable. This aubergine cutlet is tender on the inside and crispy on the outside. You can combine it with a delicious red sauce and salad, or quite traditionally with pointed cabbage and fries.
Preparation
- Preheat the oven to 180°C.
- Poke a few holes in the aubergine.
- Roast the aubergines in the oven until al dente. This takes about half an hour.
- The eggplant is ready when you can press it in, but the fruit still feels firm. Allow the aubergine to cool slightly, and then peel off the skin.
- Cut the aubergine into oblong slices 1.5 cm thick.
- Heat 2 tablespoons of butter, 2 tablespoons of vegetable oil and 1 tablespoon of lemon juice in a pan.
- Fry the aubergine slices in this mixture for about 2 minutes per side. Then remove the aubergines from the pan and let them cool.
- Bread the aubergine slices by turning them first in the flour, then in the beaten egg and finally in the panko breadcrumbs.
- Heat the remaining 2 tablespoons of butter in a pan and fry the aubergine cutlets in it until golden brown and crispy. Serve immediately.
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