Croatian Cuisine

More recipes from SBS Food

tips

Salting an eggplant

Salting an eggplant is only necessary if the eggplant is over-mature and is to be fried (salting the eggplant stops it absorbing too much oil). If this is the case sprinkle the eggplant with salt and leave to drain in a colander for 20 minutes. Rinse quickly to remove salt before cooking.

Vegeta for your schnitzels

Add extra flavour to your schnitzel mix by adding a teaspoon of Vegeta (a Croatian vegetable stock powder) to the egg mix. This unique flavour enhancer is used in much Croatian cooking.

Tenderising meat

If you do not have a tenderising meat hammer, try bashing your schnitzels with a rolling pin. Wrapping the pin in glad wrap makes it easy to clean.

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