Eggplant Schnitzels with Cabbage & Pear Salad
Prep time
15 min
Cook time
20 min
Serves
4
A tasty twist on the classic pub schnitty, this vegan panko-crumbed eggplant schnitzel is so delicious that the family will want it again and again.
Recipe courtesy of Woolworths.
Ingredients
Ingredients
1/4 cup chickpea flour
1/4 cup almond milk
1/2 cup continental parsley leaves
3/4 cup panko breadcrumbs
1 large eggplant, quartered lengthways
5ml olive oil cooking spray
1/2 red cabbage, roughly shredded
1/3 cup natural sliced almonds
1 tbs Woolworths red wine vinegar
2 tbs extra virgin olive oil
2 Packham pears, halved, cored, thinly sliced
1/4 cup almond milk
1/2 cup continental parsley leaves
3/4 cup panko breadcrumbs
1 large eggplant, quartered lengthways
5ml olive oil cooking spray
1/2 red cabbage, roughly shredded
1/3 cup natural sliced almonds
1 tbs Woolworths red wine vinegar
2 tbs extra virgin olive oil
2 Packham pears, halved, cored, thinly sliced
Method
1
Preheat oven to 240°C/220°C fan-forced. Line 2 large baking trays with baking paper.
2
Combine flour and milk in a shallow bowl. Finely chop half the parsley, then combine with breadcrumbs in another shallow bowl. Season with pepper.
3
Dip eggplant slices, one at a time, in batter, allowing excess to drip off. Coat in crumb mixture, then place, in a single layer, on 1 tray. Spray with oil. Arrange cabbage on remaining baking tray. Bake for 20 minutes, turning eggplant and spraying with oil and adding almonds to cabbage halfway through cooking, or until eggplant is golden and tender and cabbage is tender.
4
Meanwhile, combine vinegar and oil in a small bowl. Season with pepper. Just before serving, toss dressing with cabbage, almonds, pear and remaining parsley. Serve eggplant schnitzels with salad.
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