Vegetarian

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  • Easy
  • Family Friendly
  • Fast

Eggplant Schnitzels with Jalapeño Slaw

This vegetarian take on the classic schnitzel is given a Mexican makeover with a spiced crumb and punchy jalapeño slaw. Golden, creamy and crunchy, you’ll wonder where this meat-free hack has been all your life.

"Medium"

"60 Minutes"

Recipe

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01

Prepare Eggplant

Preheat oven to 200°C fan-forced. Use a vegetable peeler to peel 2cm-wide stripes around the eggplant. Cut eggplant in half lengthways.

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02

Crumb Eggplant

Place flour and Tex Mex Mix Tape blend on a large plate and mix together. Crack egg into a large, shallow bowl and use a fork to whisk with 20ml (1 tablespoon) water. Place panko breadcrumbs on a separate large plate. Dust eggplant in flour, dip into egg, and press into the breadcrumbs. Place on a lined baking tray, season with salt and pepper and drizzle with olive oil.

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03

Cook Eggplant

Roast eggplant for 30-35 minutes, turning over halfway, or until golden brown and softened.

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04

Make Salad Dressing

While the eggplant is cooking, finely chop jalapeño chilli. Rinse and pick coriander leaves from their stems, thinly slice stems and roughly chop leaves. Juice lime. Place jalapeño, coriander stems, most of the coriander leaves (reserving some to serve), lime juice and creme fraiche in a bowl and mix to combine. Season with salt and pepper.

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05

Prepare Slaw

Trim snow peas and cut into matchsticks. Thinly slice cabbage. Toss to combine snow pea and cabbage.

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06

Plate Up

Toss slaw with dressing and divide between plates. Top jalapeño slaw with eggplant schnitzel and sprinkle with remaining coriander leaves to serve.

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Eggplant Schnitzels with Jalapeño Slaw

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami