John Myers
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Eggplant Schnitzel with Roasted Peppers and Date Pepper Sauce
The perfect eggplant schnitzel with roasted peppers and date pepper sauce recipe with a picture and simple step-by-step instructions.
sauce
- 2 Eggs
- 1 Sprig of thyme
- Breadcrumbs
- 3 tablespoon Beer
- 1 tablespoon Smoked peppers
- 200 g Fried peppers
- Orange pepper salt
- 4 Dates fresh
- 1,5 Red peppers
- 1 Tomato
- 2 Garlic cloves
- 1 Hot peppers
- 0,5 Dark balsamic vinegar
- 1 tablespoon Thyme honey
- 2 tablespoon Grapeseed oil
to fry
- Clarified butter
- Cut the aubergine into finger-thick slices.
- Whisk the eggs with the paprika, thyme and beer.
- Add some orange pepper salt.
- First roll the aubergines in the breadcrumbs.
- Then roll in the eggs and roll in the breadcrumbs again.
- Roll again in the eggs and breadcrumbs.
- Fry with clarified butter in a pan on both sides for about 5 minutes.
- Fry the roast peppers in a second pan.
sauce
- Before frying the aubergines, prepare the sauce.
- Lightly roast the peppers and tomatoes in the pan.
- Halve and core the dates.
- Add the dates, honey, balsamic vinegar, cloves of garlic, oil and peppers to the warm bell pepper and tomato and puree.
- Taste with orange pepper salt.
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