Enjoy a delicious vegetarian twist on the classic schnitzel with this Aubergine Schnitzel recipe. Breaded and fried aubergine slices are perfectly crispy and served with a tangy lemon-caper sauce alongside creamy mashed potatoes. This hearty and flavorful meal is sure to satisfy, offering a unique combination of textures and bold flavors.
Ingredients
For the aubergine schnitzel:
- 2 large aubergines sliced into 1/2-inch rounds
- Salt for sprinkling
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups breadcrumbs preferably panko
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Vegetable oil for frying
For the lemon-caper sauce:
- 1/4 cup unsalted butter
- 2 tbsp capers drained
- 1/4 cup fresh lemon juice about 1-2 lemons
- 1 tbsp fresh parsley chopped
For the mashed potatoes:
- 2 pounds potatoes peeled and cubed
- 1/2 cup milk or plant-based milk
- 1/4 cup unsalted butter or vegan butter
- Salt and pepper to taste
Instructions
- Prepare the Aubergines: Arrange the aubergine slices on a baking sheet and sprinkle both sides with salt. Let them sit for 15-20 minutes to draw out excess moisture.
- Pat the slices dry with paper towels.
- Bread the Aubergines: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, garlic powder, and black pepper.
- Dredge each aubergine slice in flour, shaking off excess. Dip in beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.
- Fry the Aubergines: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Fry the breaded aubergine slices in batches until golden brown and crispy, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- Make the Lemon-Caper Sauce: In a small saucepan, melt the butter over medium heat.
- Add the capers and cook for 1-2 minutes.
- Stir in the lemon juice and cook for another minute. Remove from heat and stir in the chopped parsley.
- Prepare the Mashed Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain and return to the pot.
- Add the milk and butter to the potatoes and mash until smooth. Season with salt and pepper to taste.
- Serve: Arrange the aubergine schnitzel slices on a serving platter and drizzle with the lemon-caper sauce.
- Serve alongside the mashed potatoes.
Notes
Enjoy this flavorful Aubergine Schnitzel, a perfect vegetarian meal with a tangy lemon-caper sauce and creamy mashed potatoes. This dish brings a touch of comfort and elegance to your dining table. Schnitzel is traditionally an Austrian dish, but this vegetarian version with aubergines is a modern twist inspired by the classic preparation.
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