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Aubergine schnitzels with Greek salad recipe

33 ratings

A schnitzel is an escalope-esque dish typically made with pounded meat such as veal or chicken. This vegetarian version uses thick pieces of aubergine in lieu of meat, delivering the same amount of crunchy, juicy satisfaction. See method

Serves 4
15 mins to prepare and 10 mins to cook
459 calories / serving

Ingredients

2 large aubergines
100g (3½oz) fresh white breadcrumbs
handful fresh mint, leaves chopped
50g feta, crumbled
½ tsp dried chilli flakes
4 tbsp olive oil
50g plain flour, seasoned
2 medium eggs, beaten

For the salad

4 medium vine-ripened tomatoes, quartered
50g (2oz) watercress
50g (2oz) black olives
50g (2oz) feta, cubed
1 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
1910kj
459kcal 23%
Fat
28g 39%
Saturates
7g 36%
Sugars
8g 9%
Salt
1.9g 32%

of the reference intake
Carbohydrate 35.1g Protein 13.6g Fibre 7.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Slice the aubergines lengthways into 8 x 1cm (½in) thick pieces.
Combine the breadcrumbs, mint, crumbled feta, chilli, salt and pepper and 1 tbsp oil. Dust the aubergine slices with the flour, then dip in the egg, then the breadcrumb mixture.
Heat 1-2 tbsp oil in a frying pan over a medium heat. Add the aubergine slices and fry in batches for 2-3 minutes each side, until cooked through and golden. Transfer the cooked slices to a baking tray and put in the oven to keep warm. Add a little more oil before frying each batch.
For the salad, toss all the ingredients in a large bowl, until combined. Serve with the hot aubergine schnitzels.

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