Aubergine Schnitzel
Surprisingly meaty, unbelievably crispy, and deliciously smoky: aubergine schnitzel is an easy, fun, and healthy twist on the European classic.
Ingredients
- 1 large aubergine (eggplant)
- 1 medium egg
- 20 grams plain flour (AP)
- fine sea salt to taste
- cracked black pepper to taste
- 30 grams panko breadcrumbs
- 4 tablespoons neutral oil*
Instructions
Roast the Aubergine
- Place 1 large aubergine (eggplant) directly over your gas hob, with the flame set to medium-high.1
- Cook the aubergine for 15-20 minutes, turning frequently to ensure all sides are evenly roasted. Once cooked, the skin should be blackened, charred, and flaking off. The aubergine should be soft to the touch.
- Set the aubergine aside to cool.
If your aubergine doesn't balance directly on the stovetop grate/pan support, you may want to consider a wire roaster rack.
Prepare your Breading Station
- In a wide, shallow bowl, add 1 medium egg, 20 grams plain flour (AP), fine sea salt (to taste), and cracked black pepper (to taste). Whisk to combine into a thick batter.
- In a separate wide, shallow bowl, add 30 grams panko breadcrumbs.
Prepare the Aubergine
- Once the aubergine is cool, carefully peel off the blackened skin.
- Lay the aubergine on a flat surface. Use a fork to gently push down on the aubergine, flattening it. The goal is to flatten the aubergine without breaking its shape.
- Once flattened, carefully cut off the stem.
Bread the Aubergine Schnitzel
- Dip the aubergine into the batter. Coat both sides completely.
- Carefully transfer the battered aubergine to the panko breadcrumbs. Coat completely, then turn to coat the other side.
Fry the Aubergine Schnitzel²
- Heat 4 tablespoons neutral oil* — or enough to fill a medium frying pan ⅛-¼ inch deep — in a medium-sized frying pan, over medium heat.
- Once the oil heats, carefully lower the aubergine schnitzel into the oil.
- Fry on one side until golden-brown and crispy.
- Carefully (to avoid oil splatters!), turn the aubergine and fry the other side.
- Continue cooking until both sides are crispy and golden-brown.
- Once cooked, drain any excess oil on a metal cooking rack, then serve hot.
I find metal kitchen tongs can be a useful tool for easily turning the schnitzel.
Notes
To make multiple aubergine schnitzels, please scale this recipe using the "servings" option.
¹ If you don't have a gas hob, you can whole roast an aubergine in your oven. It will take double the time (around 40 minutes). You can also do this in an air fryer, although I haven't personally tried. Even better, if the weather is good, use a BBQ!
² If you would rather avoid frying, you can bake or air-fry aubergine schnitzel.
- To bake, preheat the oven to 220°C (428°F). Arrange aubergine schnitzel on a baking tray lined with parchment paper and spray with cooking oil. Bake for 30 minutes, turning halfway, until golden brown and crisp.
- To air-fry, preheat the air-fryer to 180°C (356°F). Place in a single layer, spray with oil, and air-fry for 20-25 minutes, turning halfway.
Nutrition
Calories: 871kcalCarbohydrates: 64gProtein: 16gFat: 64gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 50gTrans Fat: 0.02gCholesterol: 164mgSodium: 292mgPotassium: 1190mgFiber: 16gSugar: 18gVitamin A: 343IUVitamin C: 10mgCalcium: 124mgIron: 4mg
Tried this recipe?Please consider leaving a review!
