Eggplant schnitzels with feta
and a Mallorcan potato salad with olives and cherry tomatoes
These quick and nutritious oven-baked schnitzels are accompanied by a sauce made with olive oil, roasted garlic and La Vera paprika powder.
-
Nice and quick!
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk, wheat, gluten
Utensils:
Ingredients
Eggplant
Breadcrumbs
Feta cheese
Cherry tomatoes
Mallorcan potatoes
Pitted black olives
Garlic
La Vera paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3766
900
44
12
109
11
12
22
45
764
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Wash the vegetables. Cut the potatoes in half. Place them in a bowl and add 2 tablespoons of oil. Season to taste. Bake them in the oven for 15-20 minutes until tender. Cook the whole clove of garlic in the oven for 5 minutes until tender.
3.
For the schnitzels: cut the eggplant into slices of maximum 1/2cm thick. Season with a little bit of salt and let it sit to sweat. After 3 minutes, coat them with the breadcrumbs, while pressing it with your fingers on the eggplant, so it sticks. Heat 2 tablespoons of oil in a pan and fry the schnitzels for approx. 5 minutes on each side until they're brown. After turning them around, crumble feta cheese on top and finish the cooking.
4.
For the salad: cut the tomatoes in half and olives in slices. Mix them with the potatoes in a bowl and set aside.
5.