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Crunchy eggplant schnitzel is perfect for a vegetarian weeknight dinner.

Everyone needs as many great vegetable cookbooks as they can find in their kitchen library. The Vegetable, a collaboration between Brooklyn- and Australian-based recipe developers and food stylists Caroline Griffiths and Vicki Valsamis, is one of the essentials. If you’re looking for a trusty cache of go-to vegetable dishes, this is a must-buy. Try this eggplant schnitzel with buttermilk slaw and you may never go back to chicken!

This is great with a dollop of red pepper rouille. Pop the eggplant schnitzels into crusty bread rolls with the slaw and maybe some thick slices of tomato and enjoy as a portable lunch.

Reprinted with permission from The Vegetable