Preheat your oven to 200ºC. Chop your potatoes into wedges and then place them in a roasting tray with a good glug of oil, some salt and pepper, and the paprika. Give a good toss to coat before roasting for 20–30 minutes, turning halfway through.
Aubergine Schnitzel
Ingredients
4
servings
-
- 800 g
- 2 tsp
- 2
- 200 ml
- 2 tablespoon
- 200 g
- 200 g
- 2 tablespoon
- 2
- 4
- 1
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Preparation
Slice your aubergines lengthways into thick steaks. Pop your beaten eggs or soy milk into one bowl, put the plain flour (with some salt and pepper) in another, and then finally the bread crumbs in a final bowl. Dip your aubergines into the flour, the egg or milk, and finally the bread crumbs.
Slice or shred your veggies finely with a grater, mandoline, or even a peeler to get nice, thin pieces. Add to a large bowl with the yoghurt and mustard along with a healthy pinch of salt and pepper. Set aside in the fridge.
Heat up a layer of oil in a large frying pan over medium heat and add your aubergine schnitzels (you might have to do this in batches). Shallow-fry for 3 minutes on each side until golden brown and cooked through. Drain on kitchen paper and if cooking in batches, you can keep the other schnitzels warm in the oven on low heat. Serve a couple of aubergine schnitzels per person with a good portion of slaw. Any leftover slaw makes an amazing jacket potato filling too!
