Aubergine Schnitzel with Mushroom Chilli
A unique twist on schnitzel using aubergine and a flavourful mushroom chilli oil for a delicious and vibrant dish. The aubergine is flame-roasted and coated in panko breadcrumbs before frying, while the mushroom chilli oil adds a spicy kick to the dish, perfect for a cozy autumn meal.
Serves: 2
45 minutes
Cook time
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Ingredients
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Ingredients:
- 1 large aubergine
- 3 tsp Dijon mustard
- 100g panko breadcrumbs
- 75ml Vegetable oil
- 1 punnet wild mushrooms
- 2 red chillies
- 2 cloves garlic
- 1 thumb piece ginger
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 tsp Sesame seeds
- 1 tsp chilli powder
- 1 tsp sesame oil
- 1 tbsp Tahini
- 2 nests of Noodles
- 1 pinch fresh coriander
🔄Sam Jones's Suggested Substitutes
Aubergine Eggplant
Panko Breadcrumbs Regular Breadcrumbs
Wild Mushrooms Button Mushrooms
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