Aubergine schnitzel
One of the tricks to creating a £1 meal is to take a familiar dish like a pork schnitzel and substitute the main ingredient. Here I’ve used aubergine instead of pork, then added more flavour to the breadcrumbs to make this dish even tastier than the original.
Ingredients
1 slice aubergine
1 tbsp plain flour
1 egg
Handful of bread crumbs
1 tsp oregano
1 tbsp grated parmesan
1 tomato, roughly chopped
Small handful of spinach
1 slice lemon
Salt & pepper
Olive oil
Recipe
Cut a slice of aubergine about 1cm thick and dust in seasoned flour. Next, dip into the egg, and then into a mixture of seasoned bread crumbs, oregano, parmesan. Pan fry gently over a medium to low heat in a generous glug of olive oil until golden brown on both sides and cooked through. Remove the aubergine from the pan, wipe clean and then throw in the roughly chopped tomatoes and spinach. Fry for a minute in a splash of olive oil and squeeze over the lemon. Remove from the pan just as the spinach starts to wilt and serve with the aubergine.