Fire-Roasted Eggplant Schnitzel with Red Cabbage and Apple Salad
YieldMakes 1 12-oz. serving.
- 1 ct. Recipe: Fire Roasted Eggplant Schnitzel
- 5 lb. Fresh Eggplant
- 2 oz. GFS Flour
- 3 ct. Gordon Choice® Large Grade A Eggs
- 4 oz. GFS Panko Breadcrumbs
- 1 oz. Gordon Choice® Canola/Extra Virgin Olive Oil Blend
- 4 oz. Recipe: Red Cabbage and Apple Salad
- 1 lb. Markon Ready-Set-Serve Shredded Red Cabbage
- 2 oz. Markon Fennel
- 4 oz. Markon Granny Smith Apples
- 1 oz. Spanish Yellow Onion
- 1 Tbsp. Markon Ready-Set-Serve Trimmed & Cleaned Radishes, thinly sliced
- 1 Tbsp. Markon Dill
- ½ oz. Gordon Choice Roasted Sunflower Seeds
- 3 oz. Recipe: Hot Bacon Dressing
- 2 oz. Gordon Signature Laid Out Applewood Smoked Bacon
- 2 oz. Spanish Yellow Onion
- 1 tsp. Ham Base, no added MSG
- ¾ c. Water
- 4 Tbsp. GFS Light Brown Sugar
- ½ c. GFS Apple Cider Vinegar
- 1 Tbsp. Dijon Mustard
- ½ tsp. Markon Thyme
- 2 Tbsp. GFS Flour
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
Recipe: Fire Roasted Eggplant Schnitzel
1. Preheat oven to 350°F degrees.
2. On your range, turn two burners on high.
3. Place the eggplant across burner grates turned to high and char on all sides until the skins are blackened.
4. Remove from the heat and wrap foil around each eggplant.
5. Place the foil-wrapped eggplant in the oven and roast for 20 minutes.
6. Remove from the oven and place in the refrigerator to cool.
7. Once cooled, remove the charred skin from the eggplant and cut in half lengthwise, splitting through the stem end.
8. Place the eggplant on a cutting board between two pieces of film wrap.
9. Use a mallet to gently pound the eggplant to ½“ thick.
10.] Arrange 4 quarter sheet trays, placing flour in one, whipped eggs in the second and breadcrumbs in the third. The fourth will hold the finished eggplant schnitzels after they are dredged through each tray.
Recipe: Red Cabbage and Apple Salad
Recipe: Hot Bacon Dressing
1. Small dice bacon and onions (leave separate).
2. Dilute ham base in the hot water until dissolved.
3. In a small sauce pot, cook the bacon until crisp, removing the bacon and leaving the fat in the pot.
4. Sauté the onion in the bacon fat until translucent.
5. Add thyme and mustard.
6. Add flour and stir together to make a blond roux.
7. Slowly whisk in the vinegar and ham stock until smooth.
8. Bring to a boil and reduce if needed.
9. Season with salt and pepper and add bacon to the dressing.
1. Place the oil blend in nonreactive sauté pan and heat on high.
2. Once the oil begins to shimmer, place the eggplant schnitzel in the pan and cook both sides until golden-brown.
3. Plate the eggplant schnitzel first, topping with red cabbage and apple salad.
4. Spoon hot bacon dressing over the cabbage salad and serve immediately.
NUTRITIONAL INFO (per serving)
Fat: 17 g.
Sodium: 424 mg.
Carbohydrates: 39 g.
Protein: 7 g.