Crispy Eggplant Schnitzel with Roasted Tomato Sauce and Kashk Cream

Method

1. Char the eggplants directly over an open flame until the skins are completely black and the flesh is soft.
2. Cover the eggplants and let them steam for about 10 minutes.
3. Peel the eggplants.
4. Gently flatten them with a rolling pin, keeping the eggplants intact.
5. Coat each eggplant in flour.
6. Dip it in the beaten egg.
7. Coat it in panko breadcrumbs.
8. Heat the neutral oil to around 160°C (320°F).
9. Fry the breaded eggplants until golden and crispy.
10. Drain on paper towels and finish with flaky salt.
11. For the roasted tomato sauce, preheat the oven to 180°C (355°F).
12. Place the tomatoes, onion and halved garlic bulb on a tray, drizzle with olive oil and season with salt and pepper.
13. Roast everything at 180°C (355°F) for about 40 minutes.
14. Squeeze the garlic out of its skin.
15. Blend everything until smooth.
16. Adjust the seasoning.
17. For the kashk cream, whip the kashk and heavy cream together until smooth and thick enough to pipe.
18. To plate, spread the roasted tomato sauce on the plate.
19. Add the crispy schnitzel on top.
20. Pipe the kashk cream on top.
21. Finish with crispy fried onions and fresh mint.