Eggplant Schnitzels with Cabbage & Pear Salad

Eggplant Schnitzels With Cabbage and Pear Salad
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4

11 Ingredients

Number of servings
4
  • 1/4 cup chickpea flour
  • 1/4 cup almond milk
  • 1/2 cup continental parsley leaves
  • 3/4 cup panko breadcrumbs
  • 1 large eggplant, quartered lengthways
  • 5milliliter olive oil cooking spray
  • 1/2 red cabbage, roughly shredded
  • 1/3 cup natural sliced almonds
  • 1tablespoons Woolworths red wine vinegar
  • 2tablespoons extra virgin olive oil
  • 2 Packham pears, halved, cored, thinly sliced

Nutrition per serving

1420 Kilojoules or 340 Calories
16% of daily energy intake*
Protein
9.4grams
Fat
17.4grams
Carbs
36.0grams
Sugars
15.6grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A tasty twist on the classic pub schnitty, this vegan panko-crumbed eggplant schnitzel is so delicious that the family will want it again and again.

Method

Step 1 of 4

Preheat oven to 240°C/220°C fan-forced. Line 2 large baking trays with baking paper.

Step 2 of 4

Combine flour and milk in a shallow bowl. Finely chop half the parsley, then combine with breadcrumbs in another shallow bowl. Season with pepper.

Step 3 of 4

Dip eggplant slices, one at a time, in batter, allowing excess to drip off. Coat in crumb mixture, then place, in a single layer, on 1 tray. Spray with oil. Arrange cabbage on remaining baking tray. Bake for 20 minutes, turning eggplant and spraying with oil and adding almonds to cabbage halfway through cooking, or until eggplant is golden and tender and cabbage is tender.

Step 4 of 4

Meanwhile, combine vinegar and oil in a small bowl. Season with pepper. Just before serving, toss dressing with cabbage, almonds, pear and remaining parsley. Serve eggplant schnitzels with salad.

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