Veggie schnitzel with sweet and spicy dip

Ingredients for 2 servings:

• 1 eggplant(s)
• some flour
• 1 egg(s)
• some breadcrumbs or hazelnuts, sliced
• ½ avocado(s)
• 3 tbsp low-fat curd cheese
• 1 garlic clove(s)
• ½ onion(s)
• some honey
• salt and pepper
• some vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with eggplant and avocado

Wash the eggplant and cut into approximately 1 cm thick slices. Prepare three separate shallow bowls with flour, beaten egg, and breadcrumbs. Roll the eggplant slices first in the flour, then in the egg, and finally in the breadcrumbs. For the dip, halve the avocado and score the flesh of one half lengthwise and crosswise in the skin to create small squares. Remove the avocado pieces with a spoon and place them in a small bowl. Add the low-fat quark. Chop and press the garlic, finely chop the onion, and add both. Mix everything well, mashing the avocado with a fork if necessary to make the dip as smooth as possible. Add a little honey and season to taste with salt and pepper. Heat the vegetable oil in a pan and fry the eggplant slices until golden brown on both sides. Arrange the slices on plates with a dollop of dip and serve. Tip: If you’re on a low-carb diet, you can bread the schnitzel with hazelnuts instead of breadcrumbs.