Alicia Taylor
Fast, flavourful and fresh. Served with shichimi togarashi, this Japanese-inspired eggplant schnitzel recipe is a versatile vegetarian dinner that can be made any day of the week.
Yasai itame is a Japanese-style stir-fry. You can use just about any vegetable in your fridge, as long as you remember not to overcrowd the frying pan.
Ingredients
Yasai itame
Method
1.Place flour in a bowl, season to taste and mix to combine. Place eggs in a separate bowl. Place panko crumbs in a third bowl. Dust eggplant in flour. Dip into egg and panko crumbs to coat.
2.Heat 3cm oil in a large frying pan over medium-high heat. In two batches, add eggplant and cook, turning occasionally, until golden and crisp (4-6 minutes). Drain on paper towel and repeat with remaining eggplant; keep warm. Drain excess oil from pan and wipe clean.
3.For yasai itame, return pan to high heat and add oil. Add onion and carrots and cook, stirring frequently, until starting to turn golden (4 minutes). Add cabbage, spring onion, snow peas and cook, stirring frequently until just tender (2 minutes). Combine soy, oyster and barbecue sauce in a small bowl. Add half to pan with 60ml water and cook until just coated (2 minutes).
4.Divide stir-fry between plates. Top with eggplant and drizzle with reserved sauce. Sprinkle with shichimi togarashi, spring onions and bean sprouts.
