Aubergines Schnitzel with Coriander Pesto Dressing
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Serves: 6 people
This is a modern recipe that is perfect for Yom Ha’atzmaut, Israel’s Independence Day. It includes many typical homegrown ingredients from Israel and is perfect for the Independence Day celebration feasts that take place all over the world.
In our synagogue this year we are holding a series of Israeli films and will be enjoying falafel, humous, tahini, olives and Israeli salads with hot pita bread.
Aubergines are a very versatile vegetable and this is just a different way of cooking them, which captures all their flavour and texture. Recommended to satisfy your vegetarian guests.
Ingredients
For the Schnitzel
- 3-4 medium sized aubergine - cut lengthways intto 1/4 inch thick slices
- 450g Rakusen’s medium matzo meal
- 6 tablespoons parsley
- 6 eggs - lightly beaten
- 4 tablespoons vegetable oil - for frying
- 450g tomatoes - sliced
- 4 tablespoons extra virgin olive oil
- 6 cloves of garlic - peeled and finely chopped
- Salt and freshly ground black pepper
For the Coriander Pesto
- 6 tablespoons fresh chopped coriander
- 110g pine kernels - toasted in a dry frying pan
- 30g Parmesan - grated
- Salt and freshly ground black pepper
- 150ml olive oil
- 100g Cheddar Cheese - grated
- Extra virgin olive oil - to drizzle on top of aubergines
- Cocktail sticks
To make the Schnitzel
- Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
- Put the Rakusen’s medium matzo meal and parsley into the food processor and whizz together to produce parsley ‘breadcrumbs’.
- Dip the sliced aubergines first in the beaten egg, followed by the parsley ‘breadcrumbs’.
- Repeat to produce a really good coating.
- Heat a large frying/griddle pan with about 4 tablespoons of the vegetable oil (add more oil as required).
- Fry the aubergine for 2 minutes on each side until browned.
- Discard the oil and wipe the pan clean and use fresh oil if it begins to burn.
- Leave on absorbent paper to cool.
- Place the plum tomatoes on a baking sheet.
- Sprinkle with the extra virgin olive oil, chopped garlic, salt and freshly ground black pepper.
- Bake the seasoned tomatoes for 5 minutes in the pre-heated oven.
To make the Pesto Dressing
- Place the coriander, toasted pine kernels, Parmesan and salt and freshly ground black pepper in the food processor.
- Whizz together.
- While the machine is running, gradually pour in the olive oil.
- This can be made up to 2 days in advance and refrigerated.
To complete the Schnitzel
- Pre-heat the oven to 200°C / 400°F / Gas mark 6.
- Cut each aubergine slice in half on the diagonal and place on a baking tray lined with baking parchment.
- Place 4-5 slices of tomato on each aubergine half slice.
- Sprinkle over some grated Cheddar cheese, salt and freshly ground black pepper and a drizzle of extra virgin olive oil.
- Cover with the other half slice.
- Repeat the same filling, followed by one more aubergine slice so that you have a three aubergine layered stack!
- Skewer each schnitzel with two cocktail sticks to secure the stacks.
- Bake the aubergine schnitzels for 15 minutes in the pre-heated oven.
To serve the stylish way: Place each aubergine schnitzel onto a warmed plate – perhaps blue and white to keep within the theme of Yom Ha’atzmaut, together with some blue and white napkins! Drizzle with coriander pesto dressing and serve immediately with a green salad.
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