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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
Medium

5 min prep · 16 min cook

Eggplant Cutlet with Tomato Salsa
776 kcal · per serving
Protein 29g Carbs 133g Fat 12g
Ingredients

What you will need

9 items · serves 1
  • 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.

Method

Steps to cook

13 steps · 16 min cook

  1. Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍆✨

  2. Slice the eggplant. Wash the eggplant and cut it into lengthwise slices

  3. Par-bake the eggplant. Season the eggplant with salt and par-bake in the oven at 180 C for about 10 minutes

  4. Dice the onion. Peel the onion and cut it into small cubes

  5. Dice the garlic. Peel the garlic and cut it into small cubes

  6. Dice the tomatoes and pepper. Cut the tomatoes and pepper into small cubes

  7. Blend the roll. Blend the roll into fine breadcrumbs

  8. Pat the eggplant dry. Remove the eggplant from the oven and pat it dry with a paper towel

  9. Bread the eggplant. Coat the eggplant successively in flour, egg, and breadcrumbs

  10. Fry the eggplant. Fry the eggplant in a pan over medium heat on both sides for about 3 minutes until golden and crispy

  11. Mix the salsa. Mix the pepper, tomato, onion, and garlic, season with salt, pepper, and olive oil, and stir into a salsa

  12. Add parsley. Finely chop the parsley and add it to the salsa

  13. Serve. Plate and serve 🍽️✨

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