Name: Vegan Eggplant Schnitzel with Cornflake Coating
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 2 eggplants (about 300 g each); 50 g spelt flour (or wheat flour Type 550); 30 g chickpea flour; 80 ml soy milk (or oat milk); ½ tsp kala namak (black salt); 70 g cornflakes; 500 g cherry tomatoes; 2 cloves garlic; 20 g sun-dried tomatoes; 4 tbsp olive oil; ¼ tsp salt; ¼ tsp black pepper; ½ lemon

Why Make This Recipe

Vegan Eggplant Schnitzel with Cornflake Coating is a delicious and creative twist on the classic schnitzel. This dish takes simple ingredients to create a flavorful yet healthy meal. It’s perfect for vegans, vegetarians, or anyone looking to enjoy a hearty dish without meat. Plus, the crispy cornflake coating adds a unique crunch, making it fun and satisfying to eat.

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How to Make Vegan Eggplant Schnitzel with Cornflake Coating

Ingredients:

2 eggplants (about 300 g each)
50 g spelt flour (or wheat flour Type 550)
30 g chickpea flour
80 ml soy milk (or oat milk)
½ tsp kala namak (black salt)
70 g cornflakes
500 g cherry tomatoes
2 cloves garlic
20 g sun-dried tomatoes
4 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
½ lemon

Directions:

Preheat your oven to 210 °C (top and bottom heat).
Poke holes all around the eggplants with a fork, then roast them in the oven for 45–60 minutes. They should be dark and shriveled, and feel soft when gently pressed.
While the eggplants are roasting, mix the spelt flour, chickpea flour, soy milk, and kala namak in a deep plate or baking dish.
Crush the cornflakes in a mortar and place them in another deep plate.
Once the eggplants are ready, take them out of the oven and peel off the skin. Mash the flesh with a fork until smooth.
Stir the coating mixture again and dip the eggplant mash first in the liquid, then in the crushed cornflakes.
Cut the cherry tomatoes in half, slice the garlic, and chop the sun-dried tomatoes. Heat 1 tsp of olive oil in a hot pan, add the tomatoes, garlic, and sun-dried tomato pieces. Sauté them over medium to high heat, seasoning with salt and pepper. Cook on low heat with a lid for 6–8 minutes.
In a second pan, heat the remaining olive oil and fry the breaded eggplants for about 4–5 minutes on each side over medium to high heat until golden brown.
Serve the eggplant schnitzels on top of the tomato sauce, and add lemon wedges for garnish.

How to Serve Vegan Eggplant Schnitzel with Cornflake Coating

Serve the Vegan Eggplant Schnitzel warm over the sautéed tomato sauce. Pair it with lemon wedges for a zesty touch that complements the dish. This meal goes well with a fresh salad or crusty bread on the side.

How to Store Vegan Eggplant Schnitzel with Cornflake Coating

To store leftovers, place them in an airtight container and keep them in the refrigerator. They should stay fresh for up to 3 days. To reheat, you can use an oven or frying pan to regain their crispy texture.

Tips to Make Vegan Eggplant Schnitzel with Cornflake Coating

Make sure to pierce the eggplants well before roasting to allow for even cooking.
You can adjust the seasoning in the coating mixture to suit your taste.
For an extra crispy texture, you can double-dip the eggplants in the coating mixture.

Variation

For a different flavor, try adding herbs like oregano or basil to the cornflake coating. You can also use different vegetables, like zucchini, instead of eggplant for a change.

FAQs

1. Can I use other types of flour?
Yes, you can use regular all-purpose flour or gluten-free flour if you prefer.

2. What can I serve with this dish?
This dish pairs well with a green salad, rice, or even pasta for a complete meal.

3. How can I make this recipe spicier?
You can add red pepper flakes or hot sauce to the coating mixture for an added kick.