Is there any way that we can convince our kids to replace processed chicken nuggets with eggplant schnitzels? Probably not. But this gives us a good fighting chance. Sliced eggplants in a great coating makes for a veggie-tastic dinner.
Eggplant peeled and sliced in ½ cm slices
1 c flour
1 tsp of baking powder
1 ⅓ c water
1 Tbsp Dijon mustard
2 Tbsp ketchup
1 tsp salt
Pinch of pepper
Pinch (maybe 2 pinches) paprika
300 grams of bread crumbs
½ c sesame seeds (I will forever say these are optional. Dikla will forever disagree with me)
Canola oil for frying
In a bowl, whisk flour, baking powder, egg, water, mustard, ketchup and spices together.
In a second bowl mix the bread crumbs and sesame seeds.
In a large pan, add 1 cm of oil over a high flame. Once boiling, bring the temperature down to a medium flame.
Dip eggplant in the batter, making sure it isn’t too “globby”.
Dip into the breadcrumb mixture.
Fry for about 2 minutes on each side, until browned.
Serve with sweet chili sauce, ketchup, mustard… you know your kids best.
*Option: Cut open a warm fluffy roll and serve this as an eggplant burger!