Crispy Vegan Eggplant Schnitzel
Ingredients
- 2 eggplants
- oil
- salt
- flour
- 1 tin of chickpeas/aquafaba
- breadcrumbs
- lemon wedges
- German potato salad
Preparation
Prick the eggplants with a fork, rub with a little oil and bake at 220°C for about 25-40 minutes until very dark on the outside.
Place the eggplants in a bowl, cover with a plate and leave to steam for 5-10 minutes.
Remove the skin and carefully flatten with a fork. Salt both sides and then pat dry with a kitchen towel.
Coat with flour, aquafaba (as an egg substitute) and breadcrumbs.
Heat the oil to 170°C and fry on both sides until crispy and golden-brown. Then place briefly on a kitchen towel to soak up the excess fat.
Serve with potato salad and lemon wedges. Enjoy!
