These crispy aubergine schnitzels are coated in a crunchy panko and Grana Padano crust, fried to golden perfection, and baked until tender. Served with a tangy gazpacho sauce infused with sherry vinegar, a dollop of creamy aioli, and fresh rocket leaves, this dish offers a deliciously savoury and refreshing twist on a classic.
Serves 4
2 x 400g aubergines, cut lengthways in 1cm thick slices
1 cup Girolomoni organic ‘00’ flour
Sal de Añana spring salt
Freshly ground black pepper
2 free-range eggs, lightly beaten
¼ cup milk 3 cups panko breadcrumbs
50g Grana Padano, finely grated
¼ cup finely chopped Italian parsley leaves
Extra virgin olive oil (EVO)
480g El Navarrico gazpacho
1 Tbsp Pons sherry vinegar
Sabato aioli
Handful rocket leaves
Put the flour in a wide, shallow bowl and season with salt and pepper. Put the beaten eggs and milk in another wide, shallow bowl. Combine the panko crumbs, Grana Padano and parsley in a third wide, shallow bowl.
Dip the aubergine, a few slices at a time, to coat in flour, shaking off any excess. Next dip in the egg and then finally press into the crumb mixture and place on a tray. Repeat with remaining aubergine slices.
Heat 2cm of EVO in a large frying pan over medium heat. Cook the aubergine slices in batches, for 2-3 minutes on each side until golden brown. Remove to a wire rack and bake in the oven at 180°C for 10 minutes until tender.
Add the sherry vinegar to the gazpacho and stir to combine. Serve aubergine schnitzels with the gazpacho as a sauce. Dollop some ailoi on top and garnish with rocket leaves.
Recipe by Julie Le Clerc
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