Aubergine schnitzels with Greek salad recipe

Aubergine schnitzels with Greek salad recipe

27 ratings

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


  • 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

Each serving contains

  • Energy

  • 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


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Slice the aubergines lengthways into 8 x 1cm (½in) thick pieces.
  2. 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.
  3. 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.
  4. For the salad, toss all the ingredients in a large bowl, until combined. Serve with the hot aubergine schnitzels.

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