Crispy Aubergine Schnitzel with Lemon Yoghurt
Aubergine becomes soft and almost creamy inside a crisp breadcrumb crust. These vegetable schnitzels are substantial enough for dinner but simple enough to cook on a weeknight.
High-oleic sunflower oil is a practical choice for shallow frying because it has a light flavour and is intended for higher-temperature cooking. Keep the heat steady so the coating turns golden before the aubergine becomes too soft.
Prep: 25 minutes Cook: 20 minutes Extra time: 20 minutes salting Serves: 4
Ingredients
- 2 medium aubergines
- 1 tsp fine sea salt
- 60g plain flour
- 2 large eggs, beaten
- 120g panko or fine breadcrumbs
- ½ tsp smoked paprika
- Freshly ground black pepper
- High-oleic sunflower oil, for shallow frying
- For the sauce: 150g Greek yoghurt, zest and juice of ½ lemon, 1 tbsp chopped parsley, pinch of salt
Method
- Slice the aubergines into 1.5cm rounds. Sprinkle both sides lightly with salt and leave for 20 minutes, then pat very dry with kitchen paper.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika and black pepper in the third.
- Coat each aubergine slice in flour, then egg, then breadcrumbs, pressing gently so the coating adheres.
- Pour enough high-oleic sunflower oil into a wide frying pan to cover the base by about 5mm. Heat over medium heat; a breadcrumb should sizzle steadily when added.
- Fry the slices in batches for 2–3 minutes per side until deep golden and tender. Drain on a rack or kitchen paper and season lightly while hot.
- Mix the yoghurt, lemon zest, lemon juice, parsley and salt. Serve the aubergine immediately with the sauce and lemon wedges.
Why this oil works
A light, neutral oil allows the seasoned crumb and aubergine to taste clear. High-oleic sunflower oil is well suited to this kind of controlled shallow frying, provided the pan is kept at a steady medium heat and the oil is not allowed to smoke.
Shop High-Oleic Sunflower Oil 1 Litre – Cold Pressed, High Smoke Point.
Tips and variations
- Dry the salted aubergine thoroughly or the coating may slip.
- Do not overcrowd the pan; the oil temperature will drop and the crumb can become greasy.
- Keep cooked slices on a wire rack in a low oven while finishing the remaining batches.
- For an egg-free coating, use a smooth batter made from 70g flour and about 100ml water before adding breadcrumbs.
Storage
The schnitzels are best eaten straight away. Refrigerate leftovers for up to 2 days and reheat on a rack in a 200°C fan oven for 8–10 minutes. Avoid reheating in the microwave if you want to keep the crumb crisp.
Frequently asked questions
How do I know when the oil is ready?
Drop in one breadcrumb. It should sizzle immediately but not darken within seconds. If it burns quickly, lower the heat.
Can I bake the aubergine instead?
Yes. Spray or brush both sides with oil and bake at 220°C fan, turning once, until golden and tender. The coating will be a little less even than when shallow-fried.
What should I serve with aubergine schnitzel?
Try a tomato salad, herby potatoes, a crisp slaw or warm flatbreads alongside the lemon yoghurt.
