Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Eggplant Schnitzel and Roasted Peppers
Ingredients
- 1 large firm eggplant
- Salt
- 2 lemons, 1 juiced and 1 cut into wedges
- 2 tablespoons white wine or cider vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil, plus some for drizzling
- Black pepper
- 3 large field or bell red peppers
- 3 tablespoons capers
- 1 tablespoon chopped fresh thyme
- 1 large clove garlic, finely chopped
- 1 1/2 cups breadcrumbs
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- About 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons finely chopped fresh parsley
- Oil, for shallow frying
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