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. :)
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4 comments:

  1. Hazel29 March 2011 at 4:26 pm

    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!

    ReplyDelete
  2. Malay-Kadazan girl29 March 2011 at 11:44 pm

    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?

    ReplyDelete
  3. Veggie Gnome30 March 2011 at 8:25 am

    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!

    ReplyDelete
  4. africanaussie30 March 2011 at 11:28 am

    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.

    ReplyDelete

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