Aubergine Schnitzel Sandwich

Serves 2
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Directions

  1. 1Char the aubergine under a hot grill until the skin is blistered and the inside is soft and smoky
  2. 2Char the aubergine under a hot grill until the skin is blistered and the inside is soft and smoky
  3. 3Char the aubergine under a hot grill until the skin is blistered and the inside is soft and smoky
  4. 4Steam it, bread crumb it, and fry it
  5. 5Steam it, bread crumb it, and fry it
  6. 6Steam it, bread crumb it, and fry it
  7. 7Lay it onto soft ciabatta with creamy harissa mayo and a herby fresh salad.
  8. 8Lay it onto soft ciabatta with creamy harissa mayo and a herby fresh salad.
  9. 9Lay it onto soft ciabatta with creamy harissa mayo and a herby fresh salad.

Ingredients

  • 2 aubergines
  • 2 aubergines
  • 2 aubergines
  • 50 g flour
  • 50 g flour
  • 50 g flour
  • 50 ml plant milk
  • 50 ml plant milk
  • 50 ml plant milk
  • 75 g panko
  • 75 g panko
  • 75 g panko
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 100 ml veg oil
  • 100 ml veg oil
  • 100 ml veg oil
  • 1 ciabatta
  • 1 ciabatta
  • 1 ciabatta
  • 100 g vegan mayo
  • 100 g vegan mayo
  • 100 g vegan mayo
  • 1 tbsp harissa
  • 1 tbsp harissa
  • 1 tbsp harissa
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp caster sugar
  • 1 tbsp caster sugar
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 100 g cherry tomatoes
  • 100 g cherry tomatoes
  • 100 g cherry tomatoes
  • 15 g parsley
  • 15 g parsley
  • 15 g parsley
  • 1 tsp sumac
  • 1 tsp sumac
  • 1 tsp sumac

Equipment

forkgrillbowlcling filmpanpaper

Tips

  • Grill the aubergines until blackened and soft.
  • Steam in a bowl covered with cling film.
  • Quick-pickle the red onion with vinegar + sugar.
  • Mix the mayo with harissa + lemon.
  • Peel and press out moisture, then dip into flour → milk → panko + sesame.
  • Crisp up in hot oil, 2 mins each side.
  • Drain on paper.
  • Toast the ciabatta, slather with spicy mayo, stack on the crispy aubergine and top with fresh salad.