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
Ingredients
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- 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
🔄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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