Simon Rimmer served up a tasty aubergine schnitzel with salsa verde and new potatoes on Sunday Brunch.
The ingredients are: 2 aubergines, 2 eggs, beaten, 100g of seasoned flour (seasoned with a tablespoon each of smoked paprika and salt), 150g of brioche breadcrumbs, 50g finely grated veggie Italian hard cheese, Zest of 1 lemon and Oil to fry.
For the Salsa Verde: A bunch of flat leaf parsley, A bunch of mint, Half a bunch of tarragon, 15g of capers, 15g of anchovies, 15g of Dijon mustard and 100ml of olive oil.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes