Vegane Auberginen-Schnitzel mit Cornflakes-Panade
Discover the delectable world of Vegane Auberginen-Schnitzel mit Cornflakes-Panade, a comforting vegan dish that’s perfect for any occasion. These crunchy eggplant schnitzels are coated in a crispy cornflake crust, delivering an irresistible texture that will impress both vegans and meat-lovers alike. Paired with a flavorful homemade tomato sauce, this dish is not only quick to prepare but also packed with nutrients from fresh ingredients. Whether you’re hosting friends or enjoying a quiet dinner at home, this recipe promises satisfaction in every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Vegan
Ingredients
Scale
- 2 aubergines (300g each)
- 50g spelt flour (or wheat flour)
- 30g chickpea flour
- 80ml soy milk (or oat milk)
- 70g cornflakes
- 500g cherry tomatoes
- 2 cloves garlic
- 20g sun-dried tomatoes
- Olive oil, salt, pepper, and lemon for seasoning
Instructions
- Preheat the oven to 210°C (410°F). Poke the aubergines with a fork and roast for 45–60 minutes until soft.
- In a shallow bowl, mix spelt flour, chickpea flour, soy milk, and kala namak. Crush cornflakes in another bowl.
- Once roasted, remove the skin from the aubergines and flatten the flesh with a fork. Dip slices into the batter then coat with crushed cornflakes.
- Heat olive oil in a pan and fry schnitzels for about 4–5 minutes on each side until golden brown.
- For the sauce, sauté halved cherry tomatoes, sliced garlic, and diced sun-dried tomatoes in olive oil for about 6–8 minutes. Season to taste.
- Serve schnitzels over tomato sauce with lemon wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg