Fire-Roasted Eggplant Schnitzel with Red Cabbage and Apple Salad
Servings
1 340-g serving
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Ingredients
- 1 un Recipe: Fire Roasted Eggplant Schnitzel
- 28 g GFS Canola/Extra Virgin Olive Oil Blend
- 113 g Recipe: Red Cabbage and Apple Salad
- 85 g Recipe: Hot Bacon Dressing
Recipe Preparation
1. Place the oil blend in nonreactive sauté pan and heat on high.
2. Once the oil begins to shimmer, place the eggplant schnitzel in the pan and cook both sides until golden-brown.
3. Plate the eggplant schnitzel first, topping with red cabbage and apple salad.
4. Spoon hot bacon dressing over the cabbage salad and serve immediately.
Nutrition Information (per serving)
Calories: 320
Fat: 17 g
Sodium: 424 mg
Carbohydrates: 39 g
Protein: 7 g
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