R E C I P E S

Aubergine Schnitzel with Goats Cheese, Date Syrup and Pickled Chillis
This is such a fun plate of food to eat and put together. For me it's the kind of dish I want to have as part of a mezze with cocktails or some mint lemonade on a sunny day. Alternatively it could be eaten on a cooler day with a hot and spicy tomato sauce or as a more substantial meal served alongside a potato salad with herbs, pickles, capers and creme fraiche. Either way I hope you enjoy this vegetable, in my opinion, in it's best form: fried.
4 portions
To note:
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Goats cheese can be replaced with labneh or feta.
Other herbs like dill, parsley or coriander could be used here and some nice salad leaves would be a good addition with thinly sliced red onion →
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Date syrup can be replaced with honey. If pomegranate molasses is not available, you may use some more pickle brine or lemon juice to help cut the sweetness. If you don't have any brine from the chillis, pickle or olive brine are tasty substitutes →
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The schnitzel can be reheated @ 200 degrees celsius for 15 minutes, turning the aubergine halfway to get it nice and crispy again.
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