Breaded Eggplant Schnitzels
Paniered eggplant schnitzels with vegetable tofu ragout: the vegetarian version of classic Piccata Milanese with eggplant.
Ingredients
- 0.5 bunch Chives
- Salt
- 4 tbsp olive oil
- 500 g eggplants (2 eggplants)
- 200 g carrots (2 carrots)
- 1 small parsnip
- 125 g celeriac (1 piece)
- 1 small parsley root
- 2 small onions
- 100 g smoked tofu
- 200 ml classic vegetable broth
- 150 ml soy cream
- Pepper
- 20 g Parmesan cheese
- 2 Eggs
- a little flour
Instructions
-
1.
Wash chives, shake dry and cut into ribbons. Add 1 pinch of salt and 2 tbsp olive oil to a bowl, blend with immersion blender and let sit for about 1 hour.
-
2.
Wash eggplants, pat dry and slice, place on paper towels and lightly salt.
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3.
Peel carrots, parsnip, celeriac and parsley root, wash and cut into ~1 cm cubes.
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4.
Peel onions and finely dice. Cut tofu into small cubes.
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5.
Heat 1 tbsp olive oil in a pot, sauté onions over medium heat until translucent.
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6.
Add vegetables to the onions and stir for 5 minutes over medium heat.
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7.
Stir in vegetable broth and soy cream. Reduce heat and simmer covered for 5 minutes. Add tofu, salt, pepper and simmer another 5-7 minutes.
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8.
Grate parmesan finely. Whisk eggs, mix with parmesan and season lightly with salt and pepper.
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9.
Pat eggplant slices dry with paper towels, coat in flour, shake off excess, then dip through the whisked egg mixture.
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10.
Strain chives oil through a fine sieve. Heat remaining olive oil in a non‑stick pan. Fry eggplant portions over medium heat 2-3 minutes per side until golden brown. Plate on a dish, drizzle with chives oil and serve.
