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🍽️ Crispy Eggplant Schnitzels with Roasted Vegetables

526 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs
• Salt pinch
• Potatoes, mainly firm 1 kg
• Carrots 2 pcs
• Pepper, red 1 pc
• Zucchini 1 pc
• Thyme, fresh 5 g
• Garlic cloves 2 pcs
• Olive oil 3 tbsp
• Pepper, black ground pinch
• Wheat flour, Type 405 2 tbsp
• Water 6 tbsp
• Breadcrumbs 50 g
• Almonds, ground 40 g
• Oil 4 tbsp

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut off the hard ends on both sides of the eggplants.
3. 3. Slice the eggplants into rounds about 1 cm thick.
4. 4. Place the slices in a colander.
5. 5. Lightly sprinkle the slices with salt.
6. 6. Let the vegetables drain for a few minutes.
7. 7. Preheat the oven to 200 °C with fan.
8. 8. Wash the potatoes thoroughly.
9. 9. Cut the potatoes into wedges about 2 cm thick.
10. 10. Wash the carrots.
11. 11. Peel the carrots.
12. 12. Remove the ends of the carrots.
13. 13. Halve the carrots lengthwise.
14. 14. Cut the carrot halves lengthwise into quarters.
15. 15. Wash the bell peppers.
16. 16. Quarter the bell peppers.
17. 17. Remove the stem and seeds from the bell peppers.
18. 18. Cut the bell peppers into strips.
19. 19. Wash the zucchini.
20. 20. Remove the ends of the zucchini.
21. 21. Halve the zucchini lengthwise.
22. 22. Cut the zucchini halves into fries about 2 cm thick.
23. 23. Wash the thyme.
24. 24. Shake the thyme dry.
25. 25. Press the garlic cloves flat with the flat side of a knife.
26. 26. Place the prepared vegetables on a baking sheet lined with baking paper.
27. 27. Add the thyme and garlic to the vegetables.
28. 28. Add 3 tablespoons of olive oil.
29. 29. Season the vegetables with salt and pepper.
30. 30. Mix everything well together.
31. 31. Place the baking sheet in the oven.
32. 32. Roast the vegetables for about 25 minutes until golden brown.
33. 33. Rinse the eggplant slices under running water.
34. 34. Pat the eggplant slices dry with a kitchen towel.
35. 35. Take a bowl and add 2 tablespoons of flour.
36. 36. Add 6 tablespoons of water to the flour mixture.
37. 37. Season the flour mixture with a little salt.
38. 38. Whisk the flour mixture until smooth.
39. 39. Take a second bowl.
40. 40. Mix breadcrumbs with ground almonds in the second bowl.
41. 41. Take a frying pan.
42. 42. Add 4 tablespoons of oil to the pan.
43. 43. Heat the oil on medium heat.
44. 44. Take one eggplant slice.
45. 45. Dip the slice into the flour mixture.
46. 46. Let the excess batter drip off the slice.
47. 47. Roll the slice in the almond-breadcrumb mixture.
48. 48. Press the coating lightly.
49. 49. Place the breaded slice in the hot pan.
50. 50. Fry the schnitzels on all sides for about 4 minutes until crispy and golden brown.
51. 51. Serve the eggplant schnitzels with the roasted vegetables.
52. 52. Enjoy your meal!

Nutrition per serving

• kcal: 526
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 68 g