Aubergine Schnitzel Sandwich with Harissa Mayo
Ingredients
Schnitzel
- 2 aubergines
- 50g flour
- 50ml plant milk
- 75g panko
- 2 tablespoons sesame seeds
- 100ml vegetable oil
- 1 ciabatta
Mayo
- 100g vegan mayonnaise
- 1 tablespoon harissa
- 1/2 lemon
- salt and pepper
Salad
- 1/2 red onion
- 1 tablespoon red wine vinegar
- 1 tablespoon caster sugar
- 1 tablespoon olive oil
- 100g cherry tomatoes
- 15g parsley
- 1 teaspoon sumac
Preparation
Grill the aubergines by pricking with a fork and grilling until blackened and soft, then steam in a bowl covered with cling film.
Quick-pickle the red onion with vinegar and sugar, and mix the mayo with harissa and lemon.
Toss the salad with cherry tomatoes, parsley, olive oil, sumac, and pickled onion.
Crumb the aubergines by peeling, pressing out moisture, then dipping into flour, milk, and panko with sesame.
Fry until golden by crisping up in hot oil for 2 minutes on each side, then drain on paper.
Build the sandwich by toasting the ciabatta, slathering with spicy mayo, stacking the crispy aubergine, and topping with fresh salad.
