Eggplant Schnitzel with Lemon

Eggplant Schnitzel with Lemon

Crispy eggplant schnitzel paired with creamy butterbean mash, drizzled with a tangy honey mustard dressing. A delightful vegan dish that's a must-try, featuring a perfect blend of textures and flavours.

Serves: 2

60 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 1 large eggplant
  • 200ml Soy Milk
  • Juice of half lemon
  • Panko breadcrumbs
  • Salt
  • 1 jar butter beans
  • 1 white onion
  • 2 cloves garlic
  • 1 tbsp smoked paprika
  • Juice of half lemon
  • 1 tbsp oat milk
  • 1 tbsp vegan butter
  • 1 tsp Dijon mustard
  • Salt & pepper
  • 2 tbsp vegan yoghurt
  • 1 tbsp whole grain mustard
  • 1 tbsp agave syrup
  • 1 tsp chopped fresh rosemary
  • 1 tbsp extra virgin olive oil

πŸ”„Sam Jones's Suggested Substitutes

Eggplant Zucchini Or Portobello Mushrooms
Soy Milk Almond Milk Or Oat Milk
Panko Breadcrumbs Crushed Cornflakes Or Crushed Crackers

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