Aubergine Schnitzel
A delicious vegan schnitzel recipe, perfect for celebrating Australia day in style.
- 3 tbsp Coconut flour
- 200 ml Oat milk
- 1 tsp Garlic powder
- 1 tsp Chilli powder
- 0.5 tsp Onion powder
- 1 cup Vegan breadcrumbs (more or less depending on how much you are makings)
- 1 large Aubergine (sliced lengthways 2cm thick)
- 1 handful Vegan cheese
- 1 cup Tomato Sauce (checkout our delicious recipe*)
- Pinch Salt (to season)
- 1 tbsp Olive oil
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Preheat the oven to 180 degrees celsius.
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Mix coconut flour with milk and stir until it creates a thick batter. On a separate plate mix your breadcrumbs with 1tsp garlic powder, 1 tsp chilli powder, 1/2 tsp of onion powder and season well with salt.
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One by one coat the aubergine in the batter completely and then cover the entire surface with the breadcrumb mixture. Place on a lined baking tray while you prepare the rest of the schnitzels. Once finished drizzle a little bit of olive oil over the top to help crisp up the breadcrumbs.
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Place the schnitzels in the oven for 30 minutes until the breadcrumbs turn golden and the aubergine is completely cooked through.
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Once the schnitzels are fully cooked, you can remove them from the oven and switch over to a medium grill setting. Spoon over the tomato sauce and sprinkle as much vegan cheese on as you want.
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Once the sauce is hot and the cheese has started to melt remove from the oven and allow to sit for 5 minutes. Serve with a side of wedges or salad and enjoy your vegan aubergine schnitzel.
You can try deep frying these if you like. I would suggest peeling the aubergine before slicing as the batter and breadcrumbs just falls off the skin. I think the best results come from the recipe above.
