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🍽️ Crispy Eggplant Schnitzels with Tofu Ragout

639 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch chives
• salt
• 4 tbsp olive oil
• 500 g eggplants (2 eggplants)
• 200 g carrots (2 carrots)
• 1 small parsnip
• 125 g celeriac (1 piece)
• 1 small parsley root
• 2 small onions
• 100 g smoked tofu
• 200 ml classic vegetable broth
• 150 ml soy cream
• pepper
• 20 g parmesan
• 2 eggs
• some flour

Instructions

1. 1. Wash the chives and shake them dry.
2. 2. Cut the chives into small rings.
3. 3. Place the rings in a bowl.
4. 4. Add a pinch of salt and two tablespoons of olive oil.
5. 5. Puree the mixture using a hand blender.
6. 6. Let the oil infuse for about one hour.
7. 7. Wash the eggplants and pat them dry.
8. 8. Slice the eggplants into rounds.
9. 9. Place the slices on kitchen paper.
10. 10. Lightly salt the eggplant slices.
11. 11. Clean the carrots, parsnips, celery, and parsley root.
12. 12. Wash the root vegetables.
13. 13. Cut the vegetables into cubes of about one centimeter.
14. 14. Peel the onions.
15. 15. Dice the onions finely.
16. 16. Cut the tofu into small cubes.
17. 17. Heat one tablespoon of olive oil in a pot.
18. 18. Sauté the onions until translucent over medium heat.
19. 19. Add the cut root vegetables to the onions.
20. 20. Sauté the vegetables, stirring, for five minutes.
21. 21. Stir in vegetable broth and soy cream.
22. 22. Reduce the heat.
23. 23. Simmer the ragout covered for five minutes.
24. 24. Add the tofu to the pot.
25. 25. Season with salt and pepper.
26. 26. Simmer everything for another five to seven minutes.
27. 27. Grate the Parmesan finely.
28. 28. Whisk the eggs in a separate bowl.
29. 29. Mix the Parmesan into the eggs.
30. 30. Lightly season the egg and Parmesan mixture with salt and pepper.
31. 31. Pat the eggplant slices dry with kitchen paper.
32. 32. Coat the slices in flour.
33. 33. Shake off excess flour.
34. 34. Dip the coated slices into the egg mixture.
35. 35. Strain the chive oil through a fine sieve.
36. 36. Heat the remaining olive oil in a non-stick pan.
37. 37. Fry the eggplant slices in batches over medium heat.
38. 38. Bake each side for two to three minutes until golden brown.
39. 39. Place the schnitzels on a plate.
40. 40. Serve with the tofu ragout.
41. 41. Drizzle the schnitzels with the chive oil.
42. 42. Serve the dish.

Nutrition per serving

• kcal: 639
• Protein: 28 g · Fett/Fat: 48 g · Carbs: 21 g