With aubergine (eggplant) season in full swing, it’s the perfect time to get inventive in the kitchen. One of my favorite ways to prepare this versatile vegetable is by making a plant-based schnitzel. This recipe not only brings out the rich, earthy flavor of eggplant but also offers a delicious twist on a classic dish with a fully plant-based approach. It’s a fantastic way to celebrate the harvest and enjoy the season’s bounty.


Eggplant Schnitzel Recipe
Ingredients:
- 1 large eggplant
- Salt
- Your favorite spices and herbs (e.g., paprika, garlic powder, onion powder, dried oregano)
- Flour
- Chickpea water (aquafaba)
- Bread crumbs
- Vegetable or seed oil for frying
- Fresh lemon (for serving)
- Potato and pickle salad (for serving)
Instructions:
- Prepare the Eggplant: Begin by cutting the eggplant into thin slices, leaving the end attached to the stem for easier handling.
- Remove Excess Moisture: Sprinkle salt over the eggplant slices and let them sit in a pasta strainer for a couple of hours. After a few hours, gently pat the slices dry with a paper towel.
- Bread the Eggplant: Set up a breading station with three bowls:
- Bowl 1: Mix your favorite spices and herbs with flour. This will create a flavorful coating for the eggplant.
- Bowl 2: Pour chickpea water into the bowl. This acts as a binding agent and helps the breading adhere to the eggplant slices.
- Bowl 3: Place bread crumbs in the bowl for the final coating.
- Dredge each eggplant slice in the seasoned flour, then dip it into the chickpea water, and finally coat it with bread crumbs.
- Fry the Schnitzel: Heat vegetable or seed oil in a deep pan over medium heat. Place the breaded eggplant slices in the hot oil, frying until they are golden brown and tender on the inside (please be careful on this part). This should take about 3-4 minutes per side.
- Serve: Once fried, place the schnitzel on a plate lined with paper towels to drain any excess oil. For a burst of freshness, squeeze some lemon juice over the schnitzel before serving.
Pairing Suggestions
For a more enjoyable and well-rounded meal, pair your eggplant schnitzel with a fresh potato and pickle salad. The tangy pickles and creamy potatoes make a perfect match for the crispy, savory schnitzel. You could also serve it with a side of sautéed greens or a simple green salad to add extra freshness.
Eggplant schnitzel is an excellent plant-based alternative that doesn’t sacrifice flavor or texture. Using chickpea water as a binding agent is not only plant-based but also enhances the crispiness of the breading. Frying the schnitzel gives it that satisfying crunch, reminiscent of the traditional meat version.
Whether you’re a budding gardener or a seasoned plant enthusiast, this eggplant schnitzel is a fantastic way to highlight your harvest and enjoy a comforting, plant-based meal. Give it a try and savor the delicious flavors of this seasonal treat!
Happy cooking!