Tuesday, 29 March 2011

Eggplant Schnitzel

A great way to use an eggplant. Cut into 1cm thick slices lengthwise. Crumb. Fry in pan until golden brown and done. It will be crispy outside, with a soft-ish middle.
It's lovely drizzled with some Salsa Verde (made from our tomatillos). Or any condiment of your choice. :)

4 comments:

HAZEL said...

My eggplants weren't that successful this year...but I plan for them to be brilliant next year and this is one thing I will definitely do with them. Yum!

Malay-Kadazan girl said...

I can't pronounce the word Schnitzel correctly but I hope I can make it though;-). Do you think sambal belacan can be a substitute for Salsa Verde?

Veggie Gnome said...

Hazel, my eggplants didn't produce much either. The plants look still very lush and healthy, but I only had 1 big fruit off them. (I bought the eggplant for this dish.)

Diana, sambal belacan would be lovely. I think acar would go extremely well with it, too. No need to pronounce the word correctly, it tastes great wrongly pronounced, too. :)
Ps.: Must make your eggplant dish soon, it sounds great!

africanaussie said...

Mmmm yum that is my favourite way to eat eggplant. I also like it just lightly brushed with a little oil and grilled on the barbeque.