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Aubergine Schnitzel Recipe

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This recipe for Aubergine Schnitzel is from Sky Zero Veganuary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Aubergine Schnitzel
2 aubergines
Olive oil
Panko breadcrumbs
Aquafaba – about half the quantity from a 400g tin of chickpeas

The “Ricotta”
50g macadamia nuts – soaked in water for at least 30 minutes
˝ teaspoon salt
1 tablespoon lemon juice
˝ teaspoon garlic powder
˝ teaspoon onion powder
1 tablespoon parsley
1 tablespoon basil
A few black olives (optional)
Directions:
Directions:
Top and tail the aubergines then remove the lengths from two sides. Slice the remaining aubergine lengthwise into 4 “steak” like slices. Brush liberally with olive oil then bake in the oven at 200C for 25 minutes until tender and starting to brown. Leave to cool.

Drain the macadamia nuts and add all the ricotta ingredients to a blender. Blend, adding a little water at a time until you have a thick, creamy consistency, similar to ricotta cheese.

Spread the mix onto 2 of the 4 slices of aubergine, then place the other aubergine slice on top to make a sandwich.

Lightly whisk the aquafaba, then place this into a shallow dish, Place some panko breadcrumbs into another dish and line a baking sheet with parchment.
Gently dip the aubergine sandwiches in the aquafaba, wetting both sides. Then coat in the panko and place on the baking tray.

Return to the oven for 20-25 minutes until the breadcrumbs have browned.

Serve with mashed or fried potatoes and a green salad
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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