Ingredients
F
For the eggplant schnitzel:
e
1 eggplant
W
Wet batter:
p
1 cup plain flour
w
1 cup water
a
1 tbsp all purpose seasoning
D
Dry batter:
c
2 cups crushed cornflakes
V
Vegetable oil for frying
F
For the vodka tomato sauce:
o
1 onion
g
3 cloves garlic
v
100 ml vodka
t
1 tbsp tomato paste
d
150 ml double cream
p
1 punnet cherry tomatoes
o
1 tbsp olive oil
S
Salt and pepper
F
Fresh basil for serving
Directions
1
Start by piercing your eggplant and adding it to the oven for 20-25 mins at 230C. You want it to char on the skin and wilt down.
e
1 eggplant
2
Next add some oil to a pan and sweat off your onion for 2-3 mins. Follow with the garlic and fry for another 30 seconds before adding in the tomato paste.
o
1 tbsp olive oil
o
1 onion
g
3 cloves garlic
t
1 tbsp tomato paste
3
Add in the vodka and cook off the alcohol for about a minute or so before adding in the cream and letting it simmer away for a few minutes.
v
100 ml vodka
d
150 ml double cream
4
Add in the tomatoes and then turn off the heat.
p
1 punnet cherry tomatoes
5
Once your eggplant is cooked, let cool and then peel off the skin. In two separate bowls, mix together the wet ingredients and then the dry ingredients.
w
1 cup water
p
1 cup plain flour
a
1 tbsp all purpose seasoning
6
Coat the eggplant in the wet batter before adding it to the crushed cornflakes until fully coated.
c
2 cups crushed cornflakes
7
Add some vegetable oil to a pan until it reaches frying point and fry for 3/4 mins until golden brown and crispy. You can also do this in the oven by spraying with oil and cooking for 10 mins at 200C.
V
Vegetable oil for frying
8
Serve up your tomato sauce, top with your sliced up crispy eggplant and finish with some fresh basil and enjoy!!
F
Fresh basil for serving
