Go Back
Enjoy a delicious vegetarian twist on the classic schnitzel with this Aubergine Schnitzel recipe. Breaded and fried aubergine slices are perfectly crispy and served with a tangy lemon-caper sauce alongside creamy mashed potatoes. This hearty and flavorful meal is sure to satisfy, offering a unique combination of textures and bold flavors.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Austrian
Servings 8
Calories 450 kcal

Ingredients
  

For the aubergine schnitzel:

  • 2 large aubergines sliced into 1/2-inch rounds
  • Salt for sprinkling
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 2 cups breadcrumbs preferably panko
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • Vegetable oil for frying

For the lemon-caper sauce:

  • 1/4 cup unsalted butter
  • 2 tbsp capers drained
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 1 tbsp fresh parsley chopped

For the mashed potatoes:

  • 2 pounds potatoes peeled and cubed
  • 1/2 cup milk or plant-based milk
  • 1/4 cup unsalted butter or vegan butter
  • Salt and pepper to taste

Instructions
 

  • Prepare the Aubergines: Arrange the aubergine slices on a baking sheet and sprinkle both sides with salt. Let them sit for 15-20 minutes to draw out excess moisture.
  • Pat the slices dry with paper towels.
  • Bread the Aubergines: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, garlic powder, and black pepper.
  • Dredge each aubergine slice in flour, shaking off excess. Dip in beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.
  • Fry the Aubergines: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
  • Fry the breaded aubergine slices in batches until golden brown and crispy, about 3-4 minutes per side.
  • Transfer to a paper towel-lined plate to drain excess oil.
  • Make the Lemon-Caper Sauce: In a small saucepan, melt the butter over medium heat.
  • Add the capers and cook for 1-2 minutes.
  • Stir in the lemon juice and cook for another minute. Remove from heat and stir in the chopped parsley.
  • Prepare the Mashed Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
  • Bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain and return to the pot.
  • Add the milk and butter to the potatoes and mash until smooth. Season with salt and pepper to taste.
  • Serve: Arrange the aubergine schnitzel slices on a serving platter and drizzle with the lemon-caper sauce.
  • Serve alongside the mashed potatoes.

Notes

Enjoy this flavorful Aubergine Schnitzel, a perfect vegetarian meal with a tangy lemon-caper sauce and creamy mashed potatoes. This dish brings a touch of comfort and elegance to your dining table. Schnitzel is traditionally an Austrian dish, but this vegetarian version with aubergines is a modern twist inspired by the classic preparation.
Keyword aubergine dip recipe, aubergine recipe idea, recipes with aubergines, vegetarian dinner recipe, vegetarian dinner recipe idea, vegetarian lunch idea, vegetarian lunch recipe, vegetarian recipe ideas, vegetarian schnitzel recipe, veggie schnitzel recipe