Brazilian Eggplant Cutlets with Coconut-Ginger Cream and Herb Farofa

Name: Brazilian Eggplant Cutlets with Coconut-Ginger Cream and Herb Farofa
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: about 1.5 lb medium eggplants; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 2 tsp sweet paprika; 3 tbsp olive oil; 1 2/3 cups coconut milk; 1 cup white onion; 3 cloves garlic; 1 tbsp fresh ginger; 2 tbsp lime juice; 1 cup toasted cassava flour; 2 tbsp butter; 1/2 cup fresh cilantro; 1/3 cup fresh parsley; 1 tsp lime zest; 1/4 tsp red pepper flakes

An original recipe inspired by Brazilian flavors: breaded oven-baked eggplant cutlets until golden, served with a silky coconut-ginger cream and paired with toasted cassava farofa with fresh herbs and lime.

25 minPrep

35 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

2 approx. 700 g medium eggplants (cut en filetes gruesos a lo largo)
8 g salt (divided)
2 g black pepper (divided)
60 g all-purpose flour
2 100 g eggs (batidos)
100 g breadcrumbs
40 g grated Parmesan cheese
4 g sweet paprika
45 ml olive oil (divided)
400 ml coconut milk
120 g white onion (finely chopped)
3 cloves garlic (chopped)
15 g fresh ginger (grated)
30 ml lime juice (freshly squeezed)
120 g toasted cassava flour (for farofa)
30 g butter
15 g fresh cilantro (chopped)
10 g fresh parsley (chopped)
2 g lime zest
1 g red pepper flakes (optional)

Nutrition facts

per serving

498 kcal

Calories

12.5 g

Protein

41.8 g

Carbs

31.4 g

Fat

7.6 g

Fiber

34.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper and brush it with 1 tablespoon of olive oil.
2
2. Place the eggplant slices on a tray or board, sprinkle with 1 teaspoon of salt, and let them rest for 10 minutes. Pat dry with paper towels.
3
3. Prepare three bowls: in the first, place the all-purpose flour with 1/2 teaspoon black pepper; in the second, the beaten eggs; in the third, mix the breadcrumbs, grated Parmesan, and sweet paprika.
4
4. Dredge each eggplant slice in flour, then egg, and finally the breadcrumb-Parmesan mixture, pressing so it adheres well. Place them on the tray and drizzle or brush with 1 more tablespoon of olive oil.
5
5. Bake the eggplant for 15 minutes at 220 °C / 425 °F. Carefully flip and bake 10 minutes more, until golden and tender.
6
6. Meanwhile, make the cream: heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 4 minutes. Add the garlic and fresh ginger and cook 1 minute more.
7
7. Stir in the coconut milk, lime juice, the remaining 1/2 teaspoon salt, the rest of the black pepper, and the red pepper flakes if using. Simmer gently for 6 to 8 minutes, stirring, until slightly thickened.
8
8. For the farofa, melt the butter in another skillet over medium-low heat. Add the toasted cassava flour and cook for 3 to 4 minutes, stirring constantly, until fragrant and lightly golden. Turn off the heat and mix in the cilantro, parsley, and lime zest.
9
9. Spoon a base of coconut-ginger cream onto each plate, top with the baked eggplant cutlets, and finish with the herb farofa on top or on the side.
10
10. Serve immediately to keep the contrast between the crisp coating, silky cream, and toasted farofa.

Chef tips

For an even crispier texture, place the breaded eggplant on a rack set over the baking sheet so hot air can circulate better during baking.

Substitutions

You can replace Parmesan with another aged grated cheese, and cilantro with chives or extra parsley. If toasted cassava flour is unavailable, use toasted panko as an alternative, though the farofa will lose some of its Brazilian character.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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