There’s a unique joy in recreating classic comfort dishes with a vegetarian twist, and our Aubergine Schnitzel is a perfect example. With its crispy, golden crust and tender center, it’s satisfying in all the ways a schnitzel should be. Pair it with a zesty lemon-caper sauce and a side of creamy mashed potatoes, and you’ve got yourself a meal that’s perfect for cozy evenings. Join us as we dive into the flavors of this dish, share some background on aubergines, and hopefully inspire you to try this satisfying, meat-free alternative!
🍆 Why Aubergines Make the Perfect Schnitzel Alternative
Aubergines (or eggplants, if you’re across the pond) are one of those veggies that surprise you with their versatility. These purple beauties are part of the nightshade family, making them cousins to tomatoes and potatoes. But unlike their cousins, aubergines have a unique, meaty texture that softens beautifully when cooked. They can be a great substitute for meat in dishes like schnitzel because they hold their shape and take on flavors really well.
We love cooking with aubergines, especially in the fall when they’re in season and have a rich, earthy flavor. Autumn is their time to shine, and this recipe is a great way to use them while they’re at their best. The crispy coating we give them makes each bite irresistible, and the tender interior keeps things comforting and hearty.
🍋 Fun Fact: Aubergine Origins
Originally from India, aubergines were spread across the world through trade. They’ve since become a staple in cuisines from the Mediterranean to Asia.
Our Favorite Part: The Lemon-Caper Sauce
Let’s talk about the lemon-caper sauce. This tangy, slightly briny sauce is what makes our aubergine schnitzel so memorable. Lemon adds a bright, zesty note, while capers bring a little salty, tangy punch. Together, they perfectly balance the rich flavor of the aubergine and the creamy mashed potatoes.
This sauce also has a nostalgic touch for us. We first tried a version of it on a family trip to Italy, where capers and lemon were everywhere! Since then, we’ve made it our own with a bit of garlic and olive oil to create an even more robust flavor. When we drizzle it over the schnitzel, it adds just the right pop of acidity and keeps every bite exciting.
🍴 Pro Tip: Make Extra Sauce
This sauce is so good, you’ll want extra. It’s fantastic drizzled over veggies, stirred into pasta, or even as a dip for bread!
Creamy Mashed Potatoes: The Comfort Side We Love
We believe every schnitzel deserves a perfect side dish, and mashed potatoes are our go-to for this one. Creamy, fluffy, and slightly buttery, these mashed potatoes create the ideal base to catch the flavors of the lemon-caper sauce and balance the crispiness of the schnitzel. Using a starchy potato like a russet helps us achieve the perfect fluffy consistency.
In our family, mashed potatoes are always made with love, and we add warm milk and a generous pat of butter to make sure they’re extra creamy. Seasoned just right, they’re the ultimate comfort food. Plus, they’re like a blank canvas that lets the sauce and aubergine flavors shine!
🥔 Mashed Potato Tip
Warm your milk and butter before mixing them in to avoid sticky potatoes and keep your mash extra fluffy.
Why This Recipe is Perfect for Fall Evenings
Fall is all about cozy, hearty meals, and this aubergine schnitzel ticks all the boxes. With aubergines in peak season, the flavors are at their fullest and pair perfectly with comforting sides like creamy mashed potatoes. On a chilly evening, there’s nothing better than sitting down to a plate that’s warm, flavorful, and satisfying in every way.
We also love how versatile this dish can be. You can serve it to guests as a surprising twist on a traditional schnitzel, and it’s always a hit – even with meat-lovers. We’ve had friends request this dish for get-togethers and family dinners, and it’s become a true favorite in our house. There’s something special about serving up a plant-based meal that surprises everyone and leaves them wanting more.
🍽 Serving Suggestion: Garnish with Fresh Herbs
Top with parsley or chives for a fresh pop of color and extra flavor – it makes the dish look as amazing as it tastes!
Ready to Try Our Aubergine Schnitzel?
This Aubergine Schnitzel with Lemon-Caper Sauce and Creamy Mashed Potatoes is a dish we hope you’ll love as much as we do. It’s comforting, flavorful, and just the right mix of crispy, creamy, and tangy. If you’re looking for a cozy, heart-warming meal this fall, give this recipe a try. It’s a delightful twist on a classic that’s sure to bring a little extra joy to your table. Enjoy every bite, and happy cooking!
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
Frequently Asked Questions About Aubergine Schnitzel with Lemon-Caper Sauce & Creamy Mashed Potatoes
🤔 Can I make the aubergine schnitzel ahead of time?
Yes! You can prep the schnitzel up to a day in advance. Simply coat the aubergine slices, cover them, and store them in the fridge. When you’re ready to cook, fry them straight from the fridge until golden and crispy.
🍋 Can I make the lemon-caper sauce in advance?
Absolutely! The lemon-caper sauce can be made a day or two ahead. Store it in an airtight container in the fridge, and give it a quick stir before serving. It actually tastes even better as the flavors meld!
🥛 Can I make the mashed potatoes ahead of time?
Yes, but mashed potatoes are best served fresh. If you need to prepare them early, reheat gently on the stove with a splash of milk or butter to keep them creamy and smooth.
🌱 Can I bake the schnitzel instead of frying it?
Sure thing! For a healthier twist, place the breaded aubergine slices on a baking sheet lined with parchment paper, drizzle with a little olive oil, and bake at 400°F (200°C) for 15-20 minutes or until golden and crispy.
🧈 Can I make this recipe vegan?
Yes! Substitute regular milk and butter in the mashed potatoes with plant-based versions, and use a vegan breadcrumb and egg alternative (like a flax or chia egg) for the schnitzel.
🍽 Can I serve this with other sides instead of mashed potatoes?
Of course! This aubergine schnitzel goes wonderfully with roasted veggies, a crisp salad, or even a grain like quinoa or couscous for a lighter, summery touch.
🍆 Do I need to salt the aubergine before cooking?
Salting the aubergine slices for about 15 minutes before coating helps draw out excess moisture, making for a crispier schnitzel. Just rinse and pat them dry before breading!
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