I’m pretty sure that today’s recipe is one you haven’t tried before. To say that eggplant and hazelnut are a surprising combination is an understatement. However, it turns out that when you combine the two they can make a vegan version of a classic schnitzel. Add some sauce to the mix and pair it with some salad and you could even say you got a complete dinner ready. Are you curious to learn how to do this? Let’s find out!

Table of contents

What You Need

Vegan Hazelnut-Crusted Eggplant Schnitzel

To make this schnitzel, you need fresh ingredients and a few common pantry items. You’ll need 1 large eggplant, sliced into 1/2-inch thick rounds. This will be the base of your schnitzel.

For the crust, you need ground hazelnuts. Use about 1 cup, finely crushed. It adds a nutty flavor. Also, you’ll need 1/2 cup of breadcrumbs. Combine the hazelnuts and breadcrumbs for a crunchy coating.

You need 1/2 cup of flour. This helps the coating stick. Use any type: all-purpose, whole wheat, or a gluten-free option.

Create a “vegan egg” with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. This mixture replaces the egg and helps the coating adhere. Add salt, pepper, and garlic powder for seasoning.

Tool Requirements

A few kitchen tools are necessary for this recipe. A baking sheet or a large skillet is essential for cooking the eggplant.

You’ll need three bowls for the dredging process. One for the flour, another for the flaxseed mixture and water, and the third for the hazelnut and breadcrumb mix.

Have a sharp knife handy to slice the eggplant. A food processor can help crush the hazelnuts if you don’t buy them pre-ground. A spatula will be useful for turning the schnitzel while cooking to ensure even browning.

Preparing The Ingredients

To make vegan hazelnut-crusted eggplant schnitzel, you need to get the eggplant ready, create the hazelnut crust, and mix a wet batter. These steps ensure the dish has the right texture and flavor.

Slicing the Eggplant

Start by choosing a firm, fresh eggplant. Wash it under cold water. Cut off the stem and base. Use a sharp knife to slice the eggplant into 1/4-inch thick rounds. The consistent thickness helps them cook evenly. If desired, you can lay the slices on a tray and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture, then pat them dry with a paper towel.

Creating the Hazelnut Crust

For the crust, you’ll need hazelnuts, breadcrumbs, and some spices. Begin by toasting the hazelnuts in a dry pan over medium heat for about 5-7 minutes until they are fragrant and golden brown. Let them cool, then chop them finely or use a food processor. Combine the chopped hazelnuts with an equal amount of breadcrumbs. Add salt, pepper, and your choice of dried herbs like thyme or oregano to the mixture. Mix well to ensure an even distribution of flavors.

Mixing the Wet Batter

Prepare the wet batter using flour, non-dairy milk, and a pinch of salt. Take a medium-sized bowl and add about a cup of flour. Gradually pour in the non-dairy milk while whisking to avoid lumps. The batter should be smooth and thick but still runny enough to coat the eggplant slices. If it’s too thick, add a little more non-dairy milk. Make sure to season the batter with a pinch of salt and any other spices you like, such as garlic powder or paprika. This adds an extra layer of flavor to the schnitzel.

Cooking Instructions

Follow these steps to assemble and pan-fry your schnitzel to perfection.

Assembling the Schnitzel

First, slice your eggplant into 1/4-inch thick rounds. Sprinkle salt on both sides and let them sit for 10 minutes to draw out any moisture. After 10 minutes, pat the slices dry with a paper towel.

Set up three bowls: one with flour, one with non-dairy milk mixed with a tablespoon of apple cider vinegar, and the last with a mixture of crushed hazelnuts, breadcrumbs, and a pinch of salt and pepper.

Dip each eggplant slice in flour, then in the milk mixture, and finally in the hazelnut mixture. Make sure each slice is coated well.

Pan-Frying Techniques

Heat a generous amount of oil in a skillet over medium heat. Test the oil by dropping a small breadcrumb into it; if it sizzles, the oil is ready.

Carefully place the coated eggplant slices in the skillet. Cook for about 3-4 minutes on each side, or until the crust is golden brown and crispy. Avoid overcrowding the skillet; cook in batches if necessary.

Place the cooked slices on a paper towel-lined plate to drain excess oil. Serve warm with a side of lemon wedges or your favorite dipping sauce. Adjust the heat as needed to prevent burning, and always monitor the oil level.

Serving Suggestions

When serving your schnitzel, you might want to keep things simple yet delicious. Fresh lemon wedges are a great addition. The tangy citrus flavor brightens up the crispy schnitzel perfectly.
You can serve the schnitzel with a side of mashed potatoes or a fresh green salad. The soft texture of mashed potatoes contrasts well with the crispy coating of the schnitzel. A simple green salad adds freshness and crunch.
A light vegan gravy or a creamy plant-based sauce works well, too. You could drizzle it over the schnitzel or serve it on the side for dipping.
For drinks, pair it with a chilled glass of white wine or a refreshing iced tea. Both options complement the rich, nutty flavor of the dish nicely.
For a heartier meal, you might serve it with some roasted vegetables. The savory vegetables balance the nutty and tender eggplant schnitzel.
If you’re looking for a bread option, a warm baguette or slices of crusty sourdough work well. The bread can soak up any extra sauce or gravy.
Feeling adventurous? Try adding a dollop of vegan aioli or a bit of hot sauce for an extra kick.

Storage and Reheating Tips

Once your schnitzel is cooked, let it cool completely. Store it in an airtight container. You can keep it in the fridge for up to three days.
For longer storage, freeze the schnitzel. Wrap each piece in plastic wrap, then place it in a freezer-safe bag. This prevents freezer burn and keeps it fresh.
To reheat from the fridge, place the schnitzel in a preheated oven at 350°F. Heat for 10-15 minutes until it’s warmed through.
If reheating from frozen, unwrap the schnitzel and place it on a baking sheet. Bake at 350°F for 25-30 minutes.
Avoid microwaving as it can make the crust soggy. Instead, use the oven or a toaster oven for a crispier texture.
For the best flavor, eat the stored schnitzel within one month if frozen.

Vegan Hazelnut-Crusted Eggplant Schnitzel

Stefan K.

If you're looking for a crispy eggplant schnitzel vegan recipe then look no further! This is a great vegan dinner recipe to add to your collection. This healthy plant-based recipe is sure to satisfy your cravings!

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Ingredients

1 large eggplant sliced into 1/4-inch thick rounds
1 cup ground hazelnuts finely crushed
1/2 cup breadcrumbs
1/2 cup flour all-purpose, whole wheat, or gluten-free
2 tablespoons ground flaxseed
6 tablespoons water
Salt, pepper and garlic powder for seasoning
Non-dairy milk for wet batter
Dried herbs like thyme or oregano optional

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Instructions

Wash the eggplant under cold water. Cut off the stem and base.
Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle salt on both sides and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Toast the hazelnuts in a dry pan over medium heat for 5-7 minutes until fragrant and golden brown. Let them cool, then finely chop or process in a food processor.
Combine chopped hazelnuts with breadcrumbs, salt, pepper, and optional dried herbs (like thyme or oregano). Mix well.
In a bowl, mix ground flaxseed with water. Let it sit for a few minutes until it thickens.
Add non-dairy milk gradually to the flaxseed mixture, whisking to make a smooth batter. Season with salt, pepper, and optional garlic powder or other spices.
Dip each eggplant slice in flour, ensuring it’s coated evenly.
Next, dip in the flaxseed-milk batter, allowing excess to drip off.
Finally, coat the slice in the hazelnut-breadcrumb mixture, pressing gently to adhere. Repeat for all slices.
Heat oil in a skillet over medium heat. Test readiness by dropping a breadcrumb; if it sizzles, the oil is hot enough.
Carefully place coated eggplant slices in the skillet, cooking 3-4 minutes per side until golden brown and crispy.
Drain cooked slices on paper towels to remove excess oil.
Serve warm with lemon wedges or your favorite dipping sauce.

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