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.
Preheat oven to 200°C fan-forced. Use a vegetable peeler to peel 2cm-wide stripes around the eggplant. Cut eggplant in half lengthways.
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 oil.
Roast eggplant for 30-35 minutes, turning over halfway, or until golden brown and softened.
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, creme fraiche and aioli in a bowl and mix to combine. Season to taste with salt and pepper.
Trim snow peas and cut into matchsticks. Thinly slice cabbage. Toss to combine snow pea and cabbage.
Toss slaw with half the dressing and divide between plates. Serve with eggplant schnitzel, remaining dressing and sprinkle with remaining coriander leaves to serve.