AUBERGINE SCHNITZEL WITH A MUSHROOM CHILLI OIL 🍆

AUBERGINE SCHNITZEL WITH A MUSHROOM CHILLI OIL 🍆 I always love turning vegetables into schnitzels and I always love making chilli oils. So these together were just something else! Ingredients For the aubergine Schnitzel: 1 large aubergine 3 tsp Dijon mustard Salt Panko breadcrumbs Veg oil for frying For the mushroom chilli oil: 1 punnet wild mushrooms 2 red chillies 2 cloves garlic 1 thumb piece ginger 2 tbsp soy sauce 1 tbsp sugar Salt Sesame seeds 1 tsp chilli powder 1 tsp sesame oil Veg oil Tahini 1 tbsp mushroom chilli oil 1 tbsp water Noodles Coriander Method: 1. Start by putting your aubergine on an open flame for 15-20 mins. You can use your gas hob, a blow torch or an oven/grill on broil. You should see the skin blister and burn. 2. Cover the aubergine in a bowl with cling film for 5 mins and then peel the skin off when cooled down but still warm. 3. To a blender add your mild mushrooms and blitz a few times. So they’ve still got texture(not a paste). Add them to a bowl. 4. Now blitz the chillies, ginger and garlic. Add them to the bowl with the mushrooms, spoon in the sugar, salt, sesame seeds and chilli powder and pour over hot oil. 5. Now add in the soy sauce and sesame oil and mix. 6. Once you’ve peeled your aubergine brush on the mustard on the flesh then press in Panko breadcrumbs. Heat up some veg oil and fry until golden. 7. Cook your noodles, toss them in a couple of tbsp of the chilli oil until coated. 8. Mix together your tahini, chilli oil and water. Then serve everything up and enjoy!!

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