Enjoy our vegetarian recipe Eggplant Schnitzel with Tofu Ragout by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||5226 kJ (1248 kcal)|
cutting board, grater, plate, chef's knife, spatula, non-stick frying pan, Paper Towel, tablespoon, bowl
Slice the eggplants into approx. ½ in thick slices, transfer to a clean kitchen towel, salt generously from both sides and let sit for approx. 10 minutes.
Coarsely dice the carrots, parsnip, and celariac.
Dice the tofu. Finely chop the onions and chives.
Heat the olive oil in a non-stick frying pan over medium heat. Fry the onions until translucent.
Add the carrots, parsnips, tofu, and celery and fry for another 5 minutes.
Stir in the vegetable broth and cream cheese and let it boil for approx. 5 minutes.
Grate the cheese and whisk it in a bowl with the eggs and chives. Season with salt and pepper.
One at a time, dredge the eggplant slices in flour until the surface is covered. Dip into the egg to coat. Allow the excess to drip off for a few seconds and set aside.
Heat the olive oil in a non-stick frying pan over medium heat. Fry the eggplant slices for approx. 2-3 minutes until golden brown from all sides.
Stack the eggplant fritters on a bed of tofu ragout.
Enjoy your meal!