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Eggplant schnitzel

  • 15
  • Serves 2
  • Medium



Is still summer for me 😊 so today’s recipe celebrates a tasty veggie 🌞

2 eggplants, cut lengthways

75 g flour

2 eggs, lightly beaten

150 g panko breadcrumbs

1 tsp chili flakes

1 tsp garlic powder

1 cucumber, ribbons

Microgreens or your fav salad leaves


½ lemon, juice

1 tsp EVOO (extra virgin olive oil)

Salt & pepper, to taste

150 g rice, boiled

Vegetable oil, for frying

In a bowl, mix the flour and season it.

Beat the eggs in a second bowl.

In another bowl mix the panko, garlic and chili flakes.

Heat 1cm oil in a frying pan over medium heat.

Dip eggplant into flour, then egg and coat in panko.

Cook the eggplant, for 3-4 minutes on each side or until golden and drain on paper towel.

Divide the rice between plates, add the eggplant and microgreens + cucumber and drizzle with the dressing. If you like, serve with horseradish sour cream.



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