Aubergine Schnitzel with Broad Bean & Bulgur Wheat Pilaf


1 large aubergine
Olive oil
75g smoked cheddar
1 egg
Panko breadcrumbs
250g broad beans (shelled weight)
150g bulgur wheat
2 tablespoons olive oil
1 tablespoon lemon juice
2 spring onions, finely sliced
Parsley – finely chopped
Dill – finely chopped
Sea salt


Heat the oven to 200oC

Top and tail the aubergines and thinly slice off the edge if two opposing lengthwide edges. Slice the remaining aubergie lengthwise into 4 “steaks”

Brush both sides of each steak liberally with olive oil, place on a baking tray lined with parchment and bake for 20-25 minutes until softened and starting to brown

Remove from the oven and allow to cool enough so you can handle them

Take two steaks and cover with grated or sliced cheese, then place the remaining aubergine steaks on top

Beat the egg in a shallow bowl and tip some breadcrumbs onto a plate

Gently pick up the aubergine sandwich, dip into the beaten egg, then turn so both sides get a coating of egg, then place into the breadcrumbs, lift and turn over so both sides have a coating of crumbs

Place back onto your baking sheet and return to the oven for a further 15 minutes until the breadcrumbs are golden

While the aubergines and cooking, make the pilaf

Put the bulgur wheat in a bowl and add twice the weight of boiling water (300g), cover and leave to cool. It should absorb most, or all the water

Put the broad beans in a separate bowl and cover with boiling water. Leave to stand for 5 minutes, then drain and rinse with cold water, before popping off the skins. Use your thumbnail to make a small split in the skin, then squeeze out the emerald green bean, discarding the tough skin

In another bowl, mix the olive oil, lemon juice, salt and pepper. Drain the bulgur wheat and add to the dressing along with the shelled beans, spring onion and herbs

Mix well and check seasoning


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