The “Veganuary” is about creating awareness for better nutrition. Can plant-based food taste good? And how! The proof is this recipe.
For 4 people
Mix the panko, zatar, sesame, black cumin and 2 tsp salt in a deep plate. In a bowl, whisk together the chickpea flour and 150ml cold water until smooth. It will take a while for the flour to absorb all the water. The consistency should be like that of a beaten egg.
Cut the (unpeeled) cucumbers and tomatoes into thin slices and the onion into rings.
Cut four finger-thick slices from the thickest part of the aubergine. For larger schnitzels, slice the aubergines lengthways. Using a sharp knife, remove the skin from the aubergine slices all around. Sprinkle the aubergine slices with salt on both sides and then toss them one after the other in the chickpea mixture and in the panko mixture. Press well.
Heat a generous layer of oil in a pan. Fry the breaded aubergine slices on both sides until golden brown.
The oil must be hot enough to fry the schnitzel. Then the breadcrumbs contract and the schnitzel do not become limp and greasy. However, the oil should not be too hot either, because then the breadcrumbs will burn and the aubergine will remain raw on the inside. Keep the escalopes warm in the oven (100 °C) on a dish lined with kitchen paper until all the slices are fried.
Halve the hamburger buns horizontally and toast the halves in the toaster or under the grill. Cover each burger bun with a schnitzel, lettuce, sauce of your choice (e.g. hummus or amba), onion, cucumber and tomato. Insert a long wooden skewer through the top half of the bun to hold everything together.
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