October 13, 2009

Eggplant and Portobello Schnitzel

Eggplant and Portobello Schnitzel

I had a feeling this wouldn't be my kind of dish, but eggplant has been kind to me recently so I thought maybe I'd be surprised. Wrong! If you like eggplant and mushrooms, try this dish...otherwise, pass it up quickly. This is supposed to be a take on the Austrian classic schnitzel, a breaded and fried veal cutlet served with lemons and lingonberry jam. This vegetarian version uses eggplant slices and portobello caps, which are breaded and oven-baked until crispy. The sauce is mixture of butter, olive oil, salty capers, fresh parsley, and tangy lemon juice. LOTS of lemon juice. The sauce is VERY lemony, and I can see how it works well with the crispy savory veggies...but the enjoyment is short-lived. The capers add almost a seafood-like flavor to the sauce, and the additional tanginess is just too much with the lemon juice. I can see why schnitzel is usually served with lingonberry jam, because my mouth puckered so much that I almost ran for the first sugary thing I could find! At least I was smart enough to halve the recipe from the start, so there wasn't too much to throw away!

Make again? No. Although there could be potential for that sauce...



Eggplant and Portobello Schnitzel
Vegetarian Times, January 2006

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