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Beef Schnitzel w/Eggplant - Orgran


  • Serves: 6

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Ingredients

Eggplant Ingredients:

  • 1 large eggplant
  • olive oil, approx. 3 Tbsp
  • ground salt and freshly ground black pepper, as desired

Beef Schnitzel Ingredients:

  • 2 eggs or ORGRAN No Egg™ Egg Replacer (as per packet instructions)
  • 2 tablespoons water
  • 3/4 cup ORGRAN All Purpose Plain Flour
  • ground sea salt and freshly ground black pepper
  • 6 thin beef schnitzels (approx. 100g)
  • 1/2 cup ORGRAN Corn or Rice Crispi™ Breadcrumbs
  • olive oil for frying

Crumbed Avocado Ingredients:

  • 2 avocados
  • left over crumbs, egg/ORGRAN No Egg™ Egg Replacer mix & flour from schnitzel preparation.

Tomato & Onion Sauce Ingredients:

  • 1 red onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 2 punnets small cherry tomatoes
  • 1/4 teaspoon paprika
  • 1/2 teaspoon finely chopped chilli
  • 1 tablespoon finely chopped fresh basil

To Serve:

  • crumbed beef schnitzels
  • cooked eggplant slices
  • tomato and onion sauce
  • fetta, cut into very small cubes
  • 3 cups baby spinach leaves
  • 2 tablespoons olive oil

Method

Eggplant Method:

  • Preparation time 40 minutes
  • Cooking time 35 minutes
  • 1. Preheat oven to 170°C (350°F).
  • 2. Prepare a large flat baking tray by spraying with cooking spray. Line tray with baking paper.
  • 3. Cut eggplant into 6 slices (approx. 2.5cm (1"). Place onto prepared tray. Pour olive oil over slices. Season with salt and pepper.
  • 4. Place into a moderately-hot oven and bake for approx. 30 minutes or until golden brown and cooked. It may be necessary to pour a little more oil over slices during cooking.

Beef Schnitzels Method:

  • It is important not to overcook beef schnitzels, as they may become tough.
  • Preparation time 15 minutes
  • Cooking time 2 minutes either side (cook schnitzels just before eggplant has finished cooking).
  • 1. Break eggs into a small bowl. Add water and lightly whisk, or use ORGRAN No Egg™ Egg Replacer a per packet instructions.
  • 2. Put flour into a small flat bowl. Season with salt and pepper.
  • 3. Put breadcrumbs into another small flat bowl.
  • 4. Dip each beef fillet into flour, egg and breadcrumbs.
  • 5. Pour oil into a large frying pan. Heat over a medium heat.
  • 6. Add fillets to pan. Fry until beef is cooked and golden brown. Fry for approx. 2 minutes on each side. Do not over cook.
  • 7. When cooked, remove from pan and drain on absorbent paper.

Crumbed Avocado Method:

  • 1. Peel and cut avocado into thin slices, approx. 1cm thickness.
  • 2. Use remaining flour, egg/No Egg™ mixture and breadcrumbs after coating schnitzels and coat avocado slices.
  • 3. Reheat frying pan after removing cooked schnitzels.
  • 4. Fry avocado slices for 1 minute and turn. Fry for 1 minute. Drain on absorbent paper.

Tomato & Onion Sauce Method:

  • 1. Peel onion and cut into small dice.
  • 2. Peel and crush garlic.
  • 3. Pour oil into a medium-sized frying pan. Heat over a gentle heat.
  • 4. Add onion and garlic to pan and sauté (lightly fry).
  • 5. Add tomatoes, paprika and chilli to pan. Cook until well combined and slightly thickened. Stir in chopped basil.

To Serve:

  • 1. For each serve, place a crumbed schnitzel into a flat serving plate.
  • 2. Top beef with a slice of eggplant, crumbed avocado, some tomato & onion sauce and some fetta.
  • 3. Place spinach leaves into a medium-sized bowl. Pour in olive oil and toss lightly to allow oil to coat spinach leaves. Serve with crumbed beef.