Spicy Eggplant Cutlets

⏱ 45 mins 🍽 12 Cutlets, 4 serving(s) 🏷 Vegetable

These baked eggplant cutlets offer a meaty texture, ideal for anyone exploring vegetarian meals. Thick slices are salted, rinsed, then coated in a marinade of olive oil, Tabasco, garlic, balsamic vinegar and cilantro. They are baked, basted, turned and finally broiled briefly. The result is a flavourful, low-fat vegan dish that can be enjoyed plain or with extra hot sauce. This recipe yields 12 cutlets, serving four people.

Spicy Eggplant Cutlets

Ingredients

  • 2 medium eggplants
  • 1 pinch salt
  • 3 tablespoons olive oil
  • 3/4 teaspoon Tabasco sauce
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon chopped fresh cilantro
  • salt and pepper

Method

  1. Heat your oven to 350 degrees.
  2. Cut the eggplants into round slices one-inch thick. Lightly salt each piece and leave them for a minimum of 15 minutes. Afterwards, rinse gently and pat them dry.
  3. Place the eggplant cutlets in one layer on a baking tray.
  4. Combine the olive oil, Tabasco sauce, minced garlic, balsamic vinegar and chopped cilantro by whisking. Brush this mixture onto both sides of every eggplant slice.
  5. Bake the slices for 7- 8 minutes. Apply more marinade, flip the pieces over, and bake for a further 7 - 8 minutes.
  6. Switch the oven to the broil setting. Broil the cutlets for 2 - 3 more minutes. Add salt and pepper to taste just before you serve them.
  7. They are tasty as they are, but you may offer extra hot sauce on the side if desired.

Nutrition (per serving)

Sodium51200 mg

Recipe details

CategoryVegetable
AuthorWish I Could Cook