Eggplant Cutlet with Tomato Salsa
By chef Guláš
A crispy slice of eggplant breaded like a schnitzel, complemented by fresh tomato salsa. An ideal vegetarian alternative for lunch.
- 21 min
- total
- Medium
- level
5 min prep · 16 min cook
What you will need
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Eggplant / Aubergine 0.5 pcs -
Tomatoes 1 pcs -
Eggs 0.5 pcs -
Bread Roll 1 pcs -
Plain Flour 50 g
-
Red Onion 0.5 pcs -
Bell Pepper 0.25 pcs -
Garlic 1 clove -
Parsley 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly
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Slice the eggplant. Wash the eggplant and cut it into lengthwise slices
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Par-bake the eggplant. Season the eggplant with salt and par-bake in the oven at 180 C for about 10 minutes
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Dice the onion. Peel the onion and cut it into small cubes
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Dice the garlic. Peel the garlic and cut it into small cubes
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Dice the tomatoes and pepper. Cut the tomatoes and pepper into small cubes
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Blend the roll. Blend the roll into fine breadcrumbs
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Pat the eggplant dry. Remove the eggplant from the oven and pat it dry with a paper towel
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Bread the eggplant. Coat the eggplant successively in flour, egg, and breadcrumbs
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Fry the eggplant. Fry the eggplant in a pan over medium heat on both sides for about 3 minutes until golden and crispy
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Mix the salsa. Mix the pepper, tomato, onion, and garlic, season with salt, pepper, and olive oil, and stir into a salsa
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Add parsley. Finely chop the parsley and add it to the salsa
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Serve. Plate and serve
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