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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