Veggie Schnitzel with Hot and Sweet Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 eggplant (s)
- some flour
- 1 egg (s)
- some breadcrumbs or hazelnuts, shaved
For the dip:
- 0.5 ½ avocado (s)
- 3 tablespoon low-fat quark
- 1 clove garlic
- 0.5 ½ onion (s)
- some honey
- salt and pepper
Also:
- some vegetable oil
Print Recipe
Pin Recipe Instructions
- Wash the eggplant and cut into slices about 1 cm thick. Prepare three separate shallow bowls with the flour, beaten egg and breadcrumbs. Roll the aubergine slices first in the flour, then in the egg and finally in the breadcrumbs.
- For the dip, cut the avocado in half and score one half of the pulp lengthways and crossways in the skin so that small squares are created. Remove the avocado pieces with a spoon and place in a small bowl. Add the low-fat quark. Cut and press the garlic, finely chop the onion and add both. Mix everything well, possibly mash the avocado with a fork so that the dip is as fine as possible. Add a little honey and season the dip with salt and pepper.
- Heat the vegetable oil in a pan and fry the aubergine schnitzel in it until golden brown on both sides. Arrange the schnitzel on plates with a dollop of dip and serve.
- Tip: If you pay attention to low carb, you can bread the schnitzel with hazelnuts instead of breadcrumbs / breadcrumbs.
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