Ingredients
2 large aubergines
3 - 4 potatoes, cut into cubes
1 tsp dried Italian herbs
100 g plain flour
100 g milk of choice
150 g breadcrumbs
1 shallot, chopped
3 - 4 sage leaves
3 cloves garlic, finely sliced
1 tsp chilli powder
1 tbsp finely chopped parsley
Sunflower oil for frying
1 tbsp butter
Salt and pepper to taste
Directions
Step 1
Preheat the oven to 180°C (350°F)
Step 2
Wash the aubergines, poke them all over with a sharp knife, then rub them with oil. Bake in the oven for about 1 hour or until fully soft and cooked through
Step 3
Once baked, place the aubergines in a bowl and cover with cling film or a lid, allowing them to steam and cool
Step 4
Peel the aubergines carefully, leaving the stem intact. Gently press them down with a fork to increase their size. Pat them dry on both sides and season with salt and pepper
Step 5
Dredge the aubergines in flour, then dip them in milk, and coat them in breadcrumbs
Step 6
Heat sunflower oil in a frying pan and fry the breadcrumb-coated aubergines until golden brown on both sides. About 3 minutes before finishing, add the chopped shallot and sage leaves to flavor the oil
Step 7
Drain the schnitzels on a paper towel and season with salt
Step 8
For the Potatoes:
Step 1
Cut the potatoes into cubes and toss them with oil, salt, and Italian herb mix
Step 2
Air fry or bake the potatoes at 180°C for 30-35 minutes until golden brown
Step 3
For the Garlic Butter:
Step 1
In a small pan, heat the butter and add the sliced garlic. Fry until slightly golden
Step 2
Add the chilli powder and parsley, stirring well
Step 3
Serve the aubergine schnitzel with the crispy potatoes on the side, topped with garlic butter. Garnish with fresh parsley and lemon wedges for a bright finish.
