Aubergine Schnitzel Sandwich
Call it a schnitzel or a giant nugget, this breadcrumb coated aubergine goes perfectly with harissa mayo and herby salad in our first sarnie drop of the season. We’ve managed to turn one whole aubergine into a cutlet by roasting, steaming and peeling off the skin. Inspired by the technique for making baba ganoush, this is the best way to get your inner schnitzel soft and juicy. Check out the full recipe below!
Serves
Ingredients
For the Schnitzel
<item-todo-done>2 aubergines<item-todo-done><item-todo-done>50g plain flour<item-todo-done><item-todo-done>50ml plant-based milk<item-todo-done><item-todo-done>75g panko breadcrumbs<item-todo-done><item-todo-done>2 tbsp sesame seeds<item-todo-done><item-todo-done>100ml vegetable oil<item-todo-done><item-todo-done>1 ciabatta loaf<item-todo-done>
For the Mayo
<item-todo-done>100g plant-based mayonnaise<item-todo-done><item-todo-done>1 tbsp harissa paste<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
For the Salad
<item-todo-done>½ red onion<item-todo-done><item-todo-done>1 tbsp red wine vinegar<item-todo-done><item-todo-done>1 tbsp caster sugar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>100g cherry tomatoes<item-todo-done><item-todo-done>15g fresh parsley<item-todo-done><item-todo-done>1 tsp sumac<item-todo-done>
Before you start
Grill heated to high | Frying pan | Tongs
Cook the aubergines
- Prick the aubergines all over with a fork and place on a baking tray
- Place under the grill, turning occasionally to char the skin until the aubergines are cooked through and soft on the inside
- Place in a bowl and cover with cling film to steam while you prepare the rest
Pickle the onions and make the mayo
- Peel and slice the red onion and place in a bowl
- Add the sugar and red wine vinegar, mixing to coat and leave to pickle for 10 minutes
- In a separate bowl, mix together the harissa, lemon juice and mayo, taste to season with salt and pepper
Make the salad
- Pick the parsley leaves and place in a bowl
- Slice the cherry tomatoes in half and add to the bowl with the olive oil, sumac and season with a pinch of salt and pepper
- Drain the pickled red onions and add to the salad bowl
Crumb and fry the aubergine
- In three separate dishes, add the plain flour, plant based milk and panko breadcrumbs mixed with sesame seeds
- When the aubergines have cooled enough to handle, peel off the skin, leaving the stalk in tact and use a fork to gently mash down and open up the flesh
- Press the aubergines on kitchen paper to soak up any liquid
- Season each side of the aubergines with salt and pepper, then dip into the flour, then milk and then the panko mix, turning to coat each side
- Transfer to a plate while you repeat with the second aubergine
- Heat a large frying pan over a medium heat with the vegetable oil
- Use tongs to carefully lower the crumbed aubergine into the oil and fry for 2 minutes or until the crumb is golden brown and crispy, then flip over and fry the other side
- Transfer to a plate lined with kitchen paper to drain the oil, while you repeat with the second aubergine
Build the sandwich
- Slice the ciabatta in half and grill or toast the cut side
- Spread with the harissa mayo, then layer the aubergine schnitzel and top with salad
- Slice and serve