A "schnitzelized" egg plant, great vegetarian main course with a red onion and chilli chutney.
Servings: 8
Calories: 426kcal
Author: Patty
Ingredients
Red Onion + Chili Chutney
1finely diced red onion
1tred pepper flakes
1minced garlic
3Tolive oil
1Tbrown sugar
1/3Cbalsamic vinegar
1Pinchsalt and pepper
Schnitzelized Eggplant
2Chinese EggplantsThinly sliced
2CFlourRice or Wheat flour
4large EggsChisked
2CPankoGluten free or not
1tKosher salt
1tGround pepper
1/2COilFor frying
Instructions
Mise en Place
First, wash and prep the veggies: onion, egg plant
There are lots of variations of egg plants, go for the skinnier ones, not the fat ones, for this dish.
Schnitzel Station
Set up a bowl of lour, bowl of wished eggs, and bowl of seasoned panko (with salt and pepper)
Nearby have a cooling rack sitting inside a baking sheet.
Make Chutney
Heat the skillet, add olive oil and cook the onion for ~15 minutes on medium until very soft.
Add garlic, salt, pepper, and sugar. Stir constantly so there is no sticking for another ~5 minutes.
Add the balsamic vinegar and bring to a boil. Lower to simmer and keep cooking and stirring until the vinegar has reduced.
Take off the heat and after it cools a bit, put into a glass jar in the fridge.
Fry Eggplant
Heat a cast iron skillet, add oil.
Then dip the sliced eggplant in the flour-egg-panko and fry until tan in color.
Place on a drying rack within a baking sheet to catch the oil and let it cool off just a bit.
Serve
Place on a plate and ~2T Red Onion + Chilie Chutney.
Video
Notes
I choose to use the skinnier Japanese or Chinese eggplants for this dish, the bigger the eggplant the less I like the texture.I also slice them around 1/4″ thick, not too much thicker.For leftovers heat in the oven, do not microwave as it turns all mushy. Keep the Chutney in the fridge.