03 Dec Crispy Vegan Eggplant Schnitzel – Easy & Healthy Recipe

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Last Updated on December 3, 2024 by blessmyfoodbypayal

Crispy Vegan Eggplant Schnitzel – Easy & Healthy Recipe with step wise pictorial and video method.

Vegan

Popular in German, Austrian and Central European cuisines, originally, schnitzel is a dish consisting of a thin slice of meat that is breaded and fried but with the idea of new experiments in the world of recipes, there’s an introduction of vegetarian and vegan schnitzels also made from eggplant, soy, seitan or breaded vegetables.

Here in the given recipe, we have used eggplant to make this mouthwatering snack. Use of eggplant in this recipe highlights the versatility of eggplant which has the tendency to get transformed into a dish which can easily achieve crispy exterior, juicy interior and packed with smokey savoury flavours.

Because of it’s spongy texture, eggplant has proven to be a brilliant ingredient which absorbs & marinades the seasonings & other ingredients especially masala’s beautifully & resulting it to be an ideal base for a dish as flavor-forward as schnitzel.

This is such an elegant dish which offers all the flavours and textures you love, in a vegan style without holding back. If you’re a fan of schnitzel but are also looking for a vegan twist to this kind of recipe, this recipe will also become one of your favourite recipes undoubtedly.

After roasting and flattening the eggplant, it must be coated in a slurry of cornstarch which carries all the spices. These spices will not only give the requisite flavours to the eggplant but will also work as a binding agent allowing the breadcrumbs to stick to the eggplant surface.

This eggplant schnitzel recipe is an exciting recipe which is sure to please every person on the table whether they are vegan or not.

This dish can be easily customised by changing breading with your favorite spices, herbs or anything you would like to add whether it be crispy or crunchy or something for a cheesy texture.

Eggplant schnitzel can be served in many ways, rather uncountable ways. This recipe, a star of the meal can be enjoyed with a bunch of salads on the platter or also can use it as a filling for a sandwich with lettuce, vegan mayo and tomatoes or it’s puree. Pairing it with some vegan dips can make it a lot more satisfying. Schnitzels are often served with accompaniments like potato salad, fries, mashed potatoes, lemon wedges or lingonberry sauce.

Give this recipe a try, and be prepared to be astonished by how a simple eggplant can result in something so fabulous. This recipe is an unique & versatile recipe which is adaptable and easy to make in just few steps.

STEP-WISE PICTORIAL RECIPE OF CRISPY VEGAN EGGPLANT SCHNITZEL

Take an eggplant and pierce it with a fork.

Apply oil all over the eggplant.

Bake in preheated oven @200°C for 25-30 minutes or until eggplant turns tender. Turn it’s sides at intervals during whole duration of baking. Instead, you can roast the eggplant on stove top as well.

In the meantime, prepare the slurry by mixing cornstarch, ginger garlic paste, oregano, all purpose seasoning, smoked paprika/red chilli powder, black pepper powder and salt.

Add water, little at a time and keep mixing. Prepare a thick slurry.

Take the eggplant out and remove its skin.

Flatten it using a fork. Do not smash it and it has to remain intact.

Dip the eggplant in slurry from both the sides.

Then coat the eggplant from both sides in breadcrumbs.

Bake it again in preheated oven @200°C for 30 minutes or until crispy outer is attained. Turn the side of the eggplant during half time. In case you don’t have oven, you can cook it in pan as well using little oil.

Eggplant schnitzel is ready. Serve hot with a dip of your choice after garnishing with coriander leaves.

CRISPY VEGAN EGGPLANT SCHNITZEL – RECIPE CARD

Crispy Vegan Eggplant Schnitzel

blessmyfoodbypayal

Crispy Vegan Eggplant Schnitzel is a flavorful, plant-based twist on a classic, featuring golden breaded eggplant slices—perfectly satisfying!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Appetizer, Snack

Cuisine European

Servings 1

Ingredients

1 big oval shaped eggplant (also known as globe or American eggplants)
1 tsp oil
3 tbsp cornstarch/cornflour
1 tsp ginger garlic paste
1/2 tsp oregano
1/2 tsp all purpose seasoning
1/2 tsp smoked paprika/red chilli powder
1/4 tsp black pepper powder
Salt to taste
1/2 cup breadcrumbs
Water as required
1 tbsp coriander leaves (finely chopped)

Instructions

Take an eggplant and pierce it with a fork.
Apply oil all over the eggplant.
Bake in preheated oven @200°C for 25-30 minutes or until eggplant turns tender. Turn it's sides at intervals during whole duration of baking. Instead, you can roast the eggplant on stove top as well.
In the meantime, prepare the slurry by mixing cornstarch, ginger garlic paste, oregano, all purpose seasoning, smoked paprika/red chilli powder, black pepper powder and salt.
Add water, little at a time and keep mixing.
Prepare a thick slurry.
Take the eggplant out and remove its skin.
Flatten it using a fork. Do not smash it and it has to remain intact.
Dip the eggplant in slurry from both the sides.
Then coat the eggplant from both sides in breadcrumbs.
Bake it again in preheated oven @200°C for 30 minutes or until crispy outer is attained. Turn the side of the eggplant during half time. In case you don't have oven, you can cook it in pan as well using little oil.
Eggplant schnitzel is ready. Serve hot with a dip of your choice after garnishing with coriander leaves.

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