Aubergine Schnitzel Sandwich

Aubergine Schnitzel Sandwich

This one genuinely blew us away the first time we made it. We took everything we love about a classic schnitzel, the crispy coating, the satisfying crunch, the comfort factor, and built it around a charred aubergine, and honestly it works better than we expected. You get this smoky, tender inside with a golden, crunchy breadcrumb coating, all piled into a sandwich with quick-pickled onions and a proper creamy mayo. It's the kind of lunch that feels like a real event. Make it this weekend, trust us.

Cook: 40 min
Serves 2

Before You Start

  • 3 separate shallow dishes for breading station
  • Large baking tray
  • Bowl for steaming aubergines with cling film
  • 2 separate mixing bowls (for pickled onions & harissa mayo)
  • Large frying pan
  • Tongs
  • Plate lined with kitchen paper
  • Fork (for pricking & mashing aubergines)
  • Pickled red onions — 10 minutes

Ingredients

  • 2 aubergines
  • 50g plain flour
  • 50ml plant-based milk
  • 75g panko breadcrumbs
  • 2 tbsp sesame seeds
  • 100ml vegetable oil
  • 1 ciabatta loaf
  • 100g plant-based mayonnaise
  • 1 tbsp harissa paste
  • ½ lemon
  • Salt and pepper
  • ½ red onion
  • 1 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp olive oil
  • 100g cherry tomatoes
  • 15g fresh parsley
  • 1 tsp sumac

Method

1

Cook the aubergines

  • Prick the aubergines all over with a fork and place on a baking tray
  • Place under the grill, turning occasionally to char the skin until the aubergines are cooked through and soft on the inside
  • Place in a bowl and cover with cling film to steam while you prepare the rest
2

Pickle the onions and make the mayo

  • Peel and slice the red onion and place in a bowl
  • Add the sugar and red wine vinegar, mixing to coat and leave to pickle for 10 minutes
  • In a separate bowl, mix together the harissa, lemon juice and mayo, taste to season with salt and pepper
3

Make the salad

  • Pick the parsley leaves and place in a bowl
  • Slice the cherry tomatoes in half and add to the bowl with the olive oil, sumac and season with a pinch of salt and pepper
  • Drain the pickled red onions and add to the salad bowl
4

Crumb and fry the aubergine

  • In three separate dishes, add the plain flour, plant based milk and panko breadcrumbs mixed with sesame seeds
  • When the aubergines have cooled enough to handle, peel off the skin, leaving the stalk in tact and use a fork to gently mash down and open up the flesh
  • Press the aubergines on kitchen paper to soak up any liquid
  • Season each side of the aubergines with salt and pepper, then dip into the flour, then milk and then the panko mix, turning to coat each side
  • Transfer to a plate while you repeat with the second aubergine
  • Heat a large frying pan over a medium heat with the vegetable oil
  • Use tongs to carefully lower the crumbed aubergine into the oil and fry for 2 minutes or until the crumb is golden brown and crispy, then flip over and fry the other side
  • Transfer to a plate lined with kitchen paper to drain the oil, while you repeat with the second aubergine
5

Build the sandwich

  • Slice the ciabatta in half and grill or toast the cut side
  • Spread with the harissa mayo, then layer the aubergine schnitzel and top with salad
  • Slice and serve

Tips & Variations

  • Get ahead on the pickled onions: The longer you leave the onions in the vinegar and sugar, the better they get. We often make them the night before and just keep them in the fridge.
  • Press the breadcrumbs on firmly: When you're coating the aubergine, really press the breadcrumbs into the surface with your hands. It makes a massive difference to how well they stick and how even the crunch is.
  • Use a good sandwich roll: This filling is generous so you want something sturdy. A brioche bun or a ciabatta roll holds up much better than a soft sliced loaf and makes the whole thing feel extra special.

Why This Works

The trick is grilling the aubergine whole first so it gets properly soft and smoky on the inside before you even think about the breadcrumbs. That charred skin adds a depth of flavour you just can't get any other way. Then the quick-pickled onions cut right through the richness of the crispy coating and the mayo, and that balance is what makes every bite taste really complete.