Eggplant Schnitzel with Tofu Ragout

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)
• Salt

Coarsely dice the carrots, parsnip, and celariac.

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

Dice the tofu. Finely chop the onions and chives.

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

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

• 2 tsp Olive oil

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.

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

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

• 0.7 oz Parmesan cheese
• 2 Eggs (~ 3.9 oz)
• Salt
• Black 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.

• 1 ⁠½ Tbsp Whole grain rye flour

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

Stack the eggplant fritters on a bed of tofu ragout.

Enjoy your meal!