Summary

Ingredients

• 2 large eggplant (s)
• 5 tablespoon olive oil
• 200 g flour
• 4 egg (s)
• 200 g breadcrumbs
• salt

For the filling:

• 400 g feta cheese
• 2 chilli pepper (s), red, pitted and finely chopped
• 1 lemon (s), juice it
• 4 clove (s) garlic, finely chopped
• 1 pinch (s) white pepper
• 1 bunch peppermint, finely chopped

For the salad:

• Tomatoes)
• Cucumber (noun)
• arugula

Print Recipe Pin Recipe

Instructions

1. Remove the stems and the flower base from the aubergine. Cut the aubergines lengthways into 8 thin slices. Sprinkle with salt and place in a colander for about 20 minutes.
2. Preheat the oven to 180 ° C top / bottom heat.
3. Rinse the salt from the eggplant and then dab it with a kitchen towel. Place the slices on 2 baking trays and brush thinly with olive oil. Roast the aubergine slices on the middle rack for about 10-15 minutes. Halfway through the cooking time, carefully turn the slices and fry from the other side. Then let the aubergines cool on the baking sheets.
4. For the filling, mix the feta cheese, chili peppers, lemon juice, garlic cloves, peppermint and pepper in a bowl.
5. Divide the filling over 8 aubergine slices. Place the remaining aubergine slices each on one of the coated slices like a sandwich. Place each schnitzel in the flour on both sides until they are evenly dusted. Then briefly turn in the beaten eggs and then in the breadcrumbs.
6. Heat the remaining oil in a pan and fry the schnitzel one after the other over low heat for about 4 minutes on each side until they are golden brown. Then place on a paper towel to drain. Keep warm in the oven at a low temperature until the remaining schnitzels are fried.
7. Serve on the plates garnished with lettuce.