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