Aubergine Schnitzel Sandwich

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: FOR THE SCHNITZEL:

2 aubergines 50g plain flour 50ml plant-based milk 75g panko breadcrumbs 2 tbsp sesame seeds 100ml vegetable oil 1 ciabatta loaf

subheading: FOR THE MAYO:

100g plant-based mayonnaise 1 tbsp harissa paste ½ lemon Salt and pepper

subheading: FOR THE SALAD:

½ red onion 1 tbsp red wine vinegar 1 tbsp caster sugar 1 tbsp olive oil 100g cherry tomatoes 15g fresh parsley 1 tsp sumac

Note: Ingredients may have been altered from the original.

Directions at bosh.tv

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