Golden, crunchy Eggplant schnitzels served atop a rich, smoky chickpea stew – this dish brings together layers of texture and flavour. Topped with melted Mozzarella and tomato, it’s the perfect balance of hearty and fresh.
Ingredients:
For the Stew:
- Fuoco crispy chilli oil
- Olive oil
- Cherry tomatoes can
- 5-6 garlic cloves, peeled
- 1 cans chickpeas, drained and rinsed
- Pepper & salt
For the Eggplant Schnitzels:
- 2 aubergines
- 1/2 cup all-purpose flour
- 1 egg, lightly beaten with 1 tsp cold water
- 1 cup panko breadcrumbs (add sesame seeds for extra flavour)
- 500ml vegetable oil (for frying)
- Mozzarella ball
- gated Mozzarella
Method:
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Prep the Eggplant: Prick the Eggplant all over with a fork and Drizzle with olive oil, season with pepper and salt, and toss.
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Cook the Eggplant: Place them in the oven at 200°C with 5-6 cloves of garlic. Roast in the oven for 50-60 minutes. The aubergines should be wrinkly when done.
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Make the Stew: Blend the roasted tomatoes, onion, and garlic into a smooth sauce using an immersion blender. Pour into a pot, season to taste, and stir in the chickpeas and 1/2 cup water. Simmer over low heat for 10-15 minutes, adding more water if needed.
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Steam & Peel the Eggplant: Transfer the roasted aubergines to a container, seal, and let them steam for 10 minutes. Peel the skins off carefully, keeping the aubergines intact.
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Flatten & Coat: Heat the vegetable oil in a frying pan (about 3cm deep). Gently squash the Eggplant flat on a plate. Set up a breading station: one plate with flour, one with egg wash, and one with panko breadcrumbs (add sesame seeds if desired). Coat each aubergine in flour, then egg, then breadcrumbs, ensuring a full crust.
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Fry the Schnitzels: Test the oil’s heat by dipping the end of a wooden spoon – if bubbles rise immediately, it’s ready. Fry the Eggplant for about 3 minutes per side until golden and crispy. Drain on paper towels and season with salt.
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Assemble & Serve: Spoon the chickpea stew onto plates and cover the Eggplant in tomato sauce and Mozzarella and quickly grill to get the cheese melted and drape the aubergine schnitzels on top.
Crispy, creamy, and packed with smoky, earthy flavours – this dish is hearty comfort food at its best!