Pop the eggplant schnitzels into crusty bread rolls with the slaw and maybe some thick slices of tomato and enjoy as a portable lunch. –CG
2 eggplants (aubergines), about 400 g (14 oz) each, cut lengthways into slices 1.5 cm (½ inch) thick
50 g (1¾ oz/⅓ cup) plain (all-purpose) flour
2 free-range eggs
60 g (2 oz/1 cup) panko breadcrumbs
2 tablespoons chia seeds
25 g (1 oz/¼ cup) grated parmesan
handful of flat-leaf (Italian) parsley, chopped
2 tablespoons olive oil
40 g (1½ oz) butter
- 1 garlic clove, crushed
- ½ teaspoon salt
- 180 ml (6 fl oz/¾ cup) buttermilk
- 80 g (2¾ oz/⅓ cup) sour cream
- 1 tablespoon lime juice
- 2 teaspoons rapadura sugar or brown sugar
- 300 g (10½ oz) white cabbage, finely shredded
- 1 carrot, grated
- 1 granny smith apple, cut into thin strips
- 1 small red capsicum (bell pepper), cut into thin strips large handful of coriander (cilantro) leaves
Sprinkle the eggplant slices lightly with salt and leave in a colander set over a bowl for 30 minutes. Rinse well and pat dry with paper towel.
Place the flour and some freshly ground black pepper in a zip lock bag and shake to combine. Whisk the eggs in a shallow bowl. Combine the breadcrumbs, chia seeds, parmesan and parsley in another shallow bowl.
Add the eggplant, a few slices at a time, to the zip lock bag and shake to coat in the flour mixture, shaking off the excess. Dip the eggplant in the egg, allowing the excess to drip off, and then finally press into the crumb mixture. Repeat with the remaining eggplant.
For the slaw, mash together the garlic and salt to form a paste, then place in a screw-top jar. Add the buttermilk, sour cream, lime juice and sugar. Seal the jar and shake the dressing until combined. Season to taste with salt and freshly ground black pepper.
In a large bowl, combine the cabbage, carrot, apple and capsicum. Stir in half the dressing and set aside for 10 minutes. Add the coriander, and a little more dressing if you think it’s needed, and toss to combine.
Heat the olive oil and butter in a large heavy-based frying pan over medium heat. Working in batches, cook the eggplant schnitzels for 2–3 minutes each side, until golden and cooked through, adding a little extra oil and butter to the pan if necessary.
Serve warm with the slaw, with the remaining dressing for those who may like a bit extra.
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