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Aubergine schnitzel with garlicky green beans recipe

1 rating

Baked aubergines are not just a fab side dish, they can be the main event – here they're coated in panko breadcrumbs and baked til tender on the inside and crunchy on the outside. Serve this tasty aubergine schnitzel with green beans coated in a garlicky, herby butter for an interesting veggie dinner! See method

Serves 4
Takes 1 hr
350 calories / serving
Vegetarian

Ingredients

40g butter, at room temperature
2 garlic cloves, crushed
10g fresh flat-leaf parsley, finely chopped
75g plain flour
2 eggs, beaten
100g panko breadcrumbs
2 aubergines, each sliced lengthways into 4 (stalk attached)
spray oil
220g pack green beans, trimmed
1 lemon, zested and cut into wedges
20g pecorino, finely grated

Each serving contains

Energy
1465kj
350kcal 18%
Fat
14g 21%
Saturates
8g 38%
Sugars
5g 6%
Salt
0.6g 10%

of the reference intake
Carbohydrate 39g Protein 12.2g Fibre 7.7g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Mash the butter, garlic, parsley and some black pepper in a bowl; set aside.
Tip the flour, eggs and breadcrumbs into 3 separate shallow bowls. Pat the aubergine slices dry with kitchen paper, then coat, one at a time, in the flour, eggs and, finally, the breadcrumbs.
Arrange the aubergine slices in a single layer on a baking tray. Spray on both sides with spray oil; bake for 25-30 mins, turning halfway, until crispy and golden.
Meanwhile, boil the green beans for 5-6 mins until tender. Drain, return to the empty pan and add the garlic and parsley butter so it begins to melt.
Divide the aubergine schnitzel and beans among plates, with the herby garlic butter drizzled over. Scatter over the lemon zest, pecorino and a twist of black pepper, and serve with lemon wedges to squeeze over.

See more Aubergine recipes