Eggplant Schnitzel And Roasted Peppers
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 large
Eggplant (firm)1
Salt2 tbsps
White Wine1 tbsp
Dijon Mustard3 large
Red Pepper (field or bell)3 tbsps
Capers1 tbsp
Thyme (chopped fresh)1 large
Garlic (clove, finely chopped)1.5 cups
Breadcrumbs1 tsp
Granulated Garlic1 tsp
Granulated Onion1 tsp
Nutmeg (freshly grated)3 tbsps
Parmigiano (grated -reggiano)2 tbsps
Parsley (finely chopped fresh)Directions:
1
Watch how to make this recipe
2
Trim the sides of the eggplant and slice lengthwise into 4 large thin steaks or eggplant cutlets, 1/4-inch thick
3
Salt the eggplant on both sides and drain on a towel for 20 minutes, turning occasionally
4
In a shallow dish combine the juice of 1 lemon with the vinegar and Dijon
5
Whisk in 3 tablespoons olive oil, and season the dressing with pepper
6
Pat the eggplant dry and turn in the dressing, and cover and chill at least 4 hours or overnight
7
Char the peppers evenly over a flame or under the broiler to blacken the skins all over
8
Cover and cool to handle
9
Wipe off the skins, seed and slice the peppers into long strips
10
Combine the peppers with the capers, thyme, chopped garlic, a drizzle of olive oil and some salt and pepper
11
In a shallow dish combine the breadcrumbs with the granulated garlic, onion and nutmeg
12
Mix in the grated parm and parsley
13
Remove the eggplant and press to coat in breadcrumbs
14
Heat 1/2-inch of frying oil in a large skillet over medium to medium-high heat
15
Fry the eggplant until crispy and deeply golden, 2 to 3 minutes on each side
16
Serve with the lemon wedges and side of peppers
17
Get Rachael's shopping list for this episode's recipes here