Eggplant Schnitzel Recipe
sungold tomatoes, pickled banana peppers, scallion vinaigrette
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Ingredients
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For the Eggplant Schnitzel
For the Topping
For the Scallion Vinaigrette
Method
Preparation of Eggplant Schnitzel
- 1
Slice the Eggplant
Cut the eggplant into 1/2 inch thick slices. Sprinkle salt on both sides and let sit for 15 minutes to draw out moisture.
- 2
- 3
Bread the Eggplant
Rinse the eggplant slices under cold water and pat dry. Dip each slice first in flour, then in the egg, and finally coat with breadcrumbs.
- 4
Fry the Schnitzels
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches for about 3-4 minutes on each side, until golden brown. Transfer to a paper towel-lined plate.
Preparation of Toppings
- 5
Prepare Toppings
In a bowl, mix together the halved sungold tomatoes and sliced pickled banana peppers. Set aside.
Preparation of Scallion Vinaigrette
- 6
Make the Vinaigrette
In a small bowl, whisk together the chopped scallions, olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
Assembly
- 7
Plate the Dish
On a serving plate, place a few eggplant schnitzels, top with the sungold tomato and pickled banana pepper mixture, and drizzle with the scallion vinaigrette.