Eggplant Schnitzel with Tofu Ragout

Eggplant Schnitzel with Tofu Ragout

Enjoy our vegetarian recipe Eggplant Schnitzel with Tofu Ragout by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories5226 kJ (1248 kcal)
Protein66 g
Fat75 g
Carbohydrates64 g
Fiber26 g

Utensils:

cutting board, grater, plate, chef's knife, spatula, non-stick frying pan, Paper Towel, tablespoon, bowl

Recipe instructions:

1

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.

  • 2 Eggplants (~ 1.4 lbs)
    2 Eggplants (~ 1.4 lbs)
  • Salt
    Salt
2

Coarsely dice the carrots, parsnip, and celariac.

  • 2 Carrots (~ 6.7 oz)
    2 Carrots (~ 6.7 oz)
  • 1 Parsnip (~ 3.2 oz)
    1 Parsnip (~ 3.2 oz)
  • 4.4 oz Celeriac (w/o skin)
    4.4 oz Celeriac (w/o skin)
3

Dice the tofu. Finely chop the onions and chives.

  • 3.5 oz Smoked tofu
    3.5 oz Smoked tofu
  • 2 Onions, red (~ 6 oz)
    2 Onions, red (~ 6 oz)
  • ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
    ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
4

Heat the olive oil in a non-stick frying pan over medium heat. Fry the onions until translucent.

  • 2 tsp Olive oil
    2 tsp Olive oil
5

Add the carrots, parsnips, tofu, and celery and fry for another 5 minutes.

    6

    Stir in the vegetable broth and cream cheese and let it boil for approx. 5 minutes.

    • 1 cup Vegetable broth
      1 cup Vegetable broth
    • 1⁄3 cup Cream cheese
      1⁄3 cup Cream cheese
    7

    Grate the cheese and whisk it in a bowl with the eggs and chives. Season with salt and pepper.

    • 0.7 oz Italian style hard cheese
      0.7 oz Italian style hard cheese
    • 2 Eggs (~ 3.9 oz)
      2 Eggs (~ 3.9 oz)
    • Salt
      Salt
    • Black pepper
      Black pepper
    8

    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.

    • 1 ⁠½ Tbsp Whole grain rye flour
      1 ⁠½ Tbsp Whole grain rye flour
    9

    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.

    • 2 tsp Olive oil
      2 tsp Olive oil
    10

    Stack the eggplant fritters on a bed of tofu ragout.

      11

      Enjoy your meal!