From aubergine schnitzel with warm salsa to French onion soup, here's how to make veggie meals for under £1 | The Amed Post
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From aubergine schnitzel with warm salsa to French onion soup, here’s how to make veggie meals for under £1

INSTA-CHEF Miguel Barclay shares his tasty and money-saving recipes to help you feel fit throughout the month of January. Why not try his aubergine schnitzel with warm salsa and French onion soup b…

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INSTA-CHEF Miguel Barclay shares his tasty and money-saving recipes to help you feel fit throughout the month of January.

Why not try his aubergine schnitzel with warm salsa and French onion soup bread bowls this month?

Aubergine schnitzel with warm salsa

99p per portion

 Miguel's aubergine schnitzel with warm salsa is only 316 caloriesDan Jones Miguel’s aubergine schnitzel with warm salsa is only 316 calories

Serves 1

Prep time: 5 minutes

Cooking time: 10 minutes

Cals: 316 /Sat fat: 36

1 thick lengthways slice aubergine

1tsp plain flour

1 egg, beaten

Handful breadcrumbs

1tbsp olive oil

1 tomato, roughly chopped

Handful spinach

Wedge lemon

Method:

  1. Dip the slice of aubergine in flour seasoned with salt and pepper, then in the egg, followed by the breadcrumbs seasoned with salt and pepper.
  2. Pan-fry the coated aubergine in a splash of olive oil over a medium heat until it’s golden brown on both sides.
  3. Meanwhile, pan-fry the tomato chunks in the remaining olive oil, season, then add the spinach. Cook until just wilted, then add a generous squeeze of lemon. Serve the aubergine with the warm tomato and spinach salsa on the side.

French onion soup bread bowls

61p per portion

 Miguel's French onion soup bowls take 25 minutes to make including the prep and cooking timeDan Jones Miguel’s French onion soup bowls take 25 minutes to make including the prep and cooking time

Serves 1

Prep time: 5 minutes

Cooking time: 20 minutes

Cals: 306/ Sat fat: 4g

2 onions, sliced

1tsp olive oil

1tsp plain flour

Pinch dried oregano

1 vegetable stock cube

1 bread roll

Small handful grated Cheddar

Method:

  1. Start by slowly frying the onions in a splash of olive oil in a saucepan over a medium heat. Once they have started to caramelise, season with salt and pepper, add the flour and oregano, then continue to cook for a further minute before pouring in 400ml of water and the vegetable stock.
  2. Simmer for 15 minutes or until the soup has reduced by a third. Meanwhile, cut the top off the roll and scoop out the middle. Sprinkle cheese over the lid and melt under the grill.
  3. Fill the hollow roll with soup and serve with the melted-cheese top on the side.
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