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
- 2 eggplants, about 14 ounces each, cut lengthways into slices 1/2 inch thick
- 1/3 cup plain flour
- 2 free-range eggs
- 1 cup panko breadcrumbs
- 2 tablespoons chia seeds
- 3/4 cup grated Parmesan
- Handful flat-leaf (Italian) parsley, chopped
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 2 teaspoons rapadura sugar or brown sugar
- 10 1/2 ounces white cabbage, finely shredded
- 1 carrot, grated
- 1 Granny Smith apple, cut into thin strips
- Large handful coriander leaves
For the eggplant
Sprinkle the eggplant slices lightly with salt and leave in a colander set over a bowl for 30 minutes. Rinse well and pat dry with paper towel.
Place the flour and some freshly ground black pepper in a zip lock bag and shake to combine. Whisk the eggs in a shallow bowl. Combine the breadcrumbs, chia seeds, parmesan and parsley in another shallow bowl.
Add the eggplant, a few slices at a time, to the zip lock bag and shake to coat in the flour mixture, shaking off the excess. Dip the eggplant in the egg, allowing the excess to drip off, and then finally press into the crumb mixture.
Repeat with the remaining eggplant.
For the slaw, mash together the garlic and salt to form a paste, then place in a screw-top jar. Add the buttermilk, sour cream, lime juice and sugar. Seal the jar and shake the dressing until combined. Season to taste with salt and freshly ground black pepper.
In a large bowl, combine the cabbage, carrot, apple and capsicum. Stir in half the dressing and set aside for 10 minutes. Add the coriander, and a little more dressing if you think it’s needed, and toss to combine.
Heat the olive oil and butter in a large heavy-based frying pan over medium heat. Working in batches, cook the eggplant schnitzels for 2–3 minutes each side, until golden and cooked through, adding a little extra oil and butter to the pan if necessary.
Serve warm with the slaw, with the remaining dressing for those who may like a bit extra.