The Vegetable – Recipe, review and giveaway

The Vegetable: Recipes that Celebrate Nature by Caroline Griffiths and Vicki Valsamis is a collection of 130 plant-based recipes featuring fresh flavors and exciting combinations that will delight anyone looking to eat more vegetables. Over the last few years, cookbooks focusing on vegetable dishes have become incredibly tempting and exciting.

With stunning full-color photography throughout, the book is broken down by style of vegetable: roots, brassicas, seeds and pods, bulbs, fruits, and leafy greens, making it easy to find the perfect recipe for your produce. Recipes for entrees and side dishes as well as sauces and pickles make this book is the perfect companion for simple dinners and feasts alike.

With recipes such as Artichoke, basil and baby pea lasagne, Corn tikkis with raita and tamarind sauce, and Kale, ricotta and feta rolls, getting your family to add more vegetables to their diet has never been easier or more delicious. The Vegetable is a cookbook that would be a perfect holiday gift for all food lovers and if you are lucky – the recipient may share some of the dishes they create from within its pages. 

Special thanks to Smith Street Books for providing the Eggplant schnitzel recipe for our members to try.  Put the word schnitzel on any recipe name and I’m there. This version, using eggplant, is crispy, packed with flavor and nutritious. Smith Street Books is offering four copies of this title to our members in the US and Australia (two winners in each country).


Eggplant schnitzels with buttermilk slaw

Add this recipe to your Bookshelf (click the blue +Bookshelf button).


Pop the eggplant schnitzels into crusty bread rolls with the slaw and maybe some thick slices of tomato and enjoy as a portable lunch. -CG

  • 2 eggplants (aubergines), about 400 g (14 oz) each, cut lengthways into slices 1.5 cm (½ inch) thick
  • 50 g (1 ¾ oz/⅓ cup) plain (all-purpose) flour
  • 2 free-range eggs
  • 60 g (2 oz/1 cup) panko breadcrumbs
  • 2 tablespoons chia seeds
  • 25 g (1 oz/¼ cup) grated parmesan
  • handful of flat-leaf (Italian) parsley, chopped
  • 2 tablespoons olive oil
  • 40 g (1½ oz) butter

Buttermilk slaw

  • 1 garlic clove, crushed
  • ½ teaspoon salt
  • 180 ml (6 fl oz/¾ cup) buttermilk
  • 80 g (2 ¾ oz/⅓ cup) sour cream
  • 1 tablespoon lime juice
  • 2 teaspoons rapadura sugar or brown sugar
  • 300 g (10½ oz) white cabbage, finely shredded
  • 1 carrot, grated
  • 1 granny smith apple, cut into thin strips
  • 1 small red capsicum (bell pepper), cut into thin strips
  • large handful of coriander (cilantro) leaves

Sprinkle the eggplant slices lightly with salt and leave in a colander set over a bowl for 30 minutes. Rinse well and pat dry with paper towel.

Place the flour and some freshly ground black pepper in a zip lock bag and shake to combine. Whisk the eggs in a shallow bowl. Combine the breadcrumbs, chia seeds, parmesan and parsley in another shallow bowl.

Add the eggplant, a few slices at a time, to the zip lock bag and shake to coat in the flour mixture, shaking off the excess. Dip the eggplant in the egg, allowing the excess to drip off, and then finally press into the crumb mixture. Repeat with the remaining eggplant.

For the slaw, mash together the garlic and salt to form a paste, then place in a screw-top jar. Add the buttermilk, sour cream, lime juice and sugar. Seal the jar and shake the dressing until combined. Season to taste with salt and freshly ground black pepper.

In a large bowl, combine the cabbage, carrot, apple and capsicum. Stir in half the dressing and set aside for 10 minutes. Add the coriander, and a little more dressing if you think it’s needed, and toss to combine.

Heat the olive oil and butter in a large heavy-based frying pan over medium heat. Working in batches, cook the eggplant schnitzels for 2-3 minutes each side, until golden and cooked through, adding a little extra oil and butter to the pan if necessary.

Serve warm with the slaw, with the remaining dressing for those who may like a bit extra.


Excerpted from The Vegetable, 2017, Smith Street Books. Photograph: © Chris Middleton

The publisher is offering four copies of this book to EYB Members in the US and AU (two in the US and two in AU). One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 6th, 2018.

Post a comment


  • hedder14  on  November 28, 2017

    Would love to try the Fools Pasta.

  • katehenderson  on  November 28, 2017


  • Marcia1206  on  November 28, 2017

    I love eggplant so I would make the eggplant w chipotle and lime

  • lpatterson412  on  November 28, 2017

    Zucchini mint and cheese fritters!!

  • lgroom  on  November 28, 2017

    Ooooo — Schechuan eggplant!

  • lauriesk  on  November 28, 2017

    I would try the Eggplant schnitzels with buttermilk slaw.

  • sarahawker  on  November 28, 2017


  • Angryyew  on  November 28, 2017

    The eggplant schnitzel is intriguing.

  • Sharmiro  on  November 28, 2017

    Fried artichoke salad..I mean!

  • verorenee  on  November 28, 2017

    Braised lettuce with broad beans & peas

  • AnnaZed  on  November 28, 2017

    Fresh artichoke salad with lemon, celery & herbs

  • JJWong  on  November 28, 2017

    These recipes sound really delicious. I'd love to learn how to make fennel gratin and spanakopita!

  • robynsanyal  on  November 29, 2017

    Basil and baby pea lasagne!

  • ndyson  on  November 29, 2017

    Spinach and green curry coconut soup!

  • contest718  on  November 29, 2017

    Charred baby cos with salsa verde

  • ktwalla  on  November 29, 2017

    Spaghetti Squash Patties with Sriracha Mayo

  • kitchenclimbers  on  November 29, 2017


  • kmn4  on  November 29, 2017

    Pickled okra

  • cathycooks  on  November 30, 2017

    Ultra greens soup!

  • jr0717  on  November 30, 2017

    The roasted broccolini with chickpeas, kale, and ricotta sounds lovely.

  • pvandreae  on  November 30, 2017

    Eggplant schnitzel sounds like an interesting idea.

  • skipeterson  on  November 30, 2017

    Smoky polenta with garlic & silverbeet

  • Karla123  on  November 30, 2017

    I'd like to warm up this winter with a bowl of "Spicy pumpkin dhal."

  • Littlebirdchoc  on  December 1, 2017

    leeks and fennel, fennel and leeks – every single one of these recipes looks SO GOOD!

  • horselady57  on  December 1, 2017

    Barbecued corn with chipotle mayo & queso fresco sounds great! And all the other recipes with cheese! 😉

  • gjcox  on  December 1, 2017

    Corn tikkis with raita & tamarind sauce sounds AMAZING!

  • MelMM  on  December 1, 2017

    The one I want to try is the sumac-spiced chickpea salad with fennel & artichoke .

  • Laura1  on  December 1, 2017

    ultra greens soup

  • t.t  on  December 2, 2017

    Snow pea & sesame salad

  • RachelMurphy526  on  December 2, 2017

    Eggplant Schnitzel

  • lhodder2016  on  December 2, 2017

    Ricotta-stuffed zucchini flowers

  • jc214a  on  December 2, 2017

    I would try Fennel Gratin.

  • lhudson  on  December 2, 2017

    Stuffed tomatoes

  • Elledale1  on  December 2, 2017

    I’d like to make your Leek and potato soup recipe

  • lselke  on  December 2, 2017

    Biryani-stuffed pumpkins look festive and delicious.

  • rachael_mc  on  December 2, 2017

    Butter poached asparagus with salt-cured egg yolks!

  • Maaseelulu  on  December 2, 2017

    Black bean & jalapeño fritters with avocado & corn salsa. I'm on a Mexican kick lately, and this sounds great!

  • mpdeb98  on  December 3, 2017

    Spinach and green curry coconut soup

  • PennyG  on  December 3, 2017

    Maybe Orzo salad with lemon & broccoli.

  • monique.potel  on  December 4, 2017

    Sumac-spiced chickpea salad with fennel & artichoke
    i would love to learn how to use sumac
    and get inspirational recipes to eat more vegetables

  • sgump  on  December 4, 2017

    So many of my favorite things are in the sumac-spiced chickpea salad with fennel & artichoke that I'd have to start there (in agreement, I see, with monique.potel)! I just, in fact, picked up a quarter pound of ground sumac when I happened to be in New York City on business late last month. Yum!

  • ravensfan  on  December 4, 2017

    Fennel soup with crème fraîche & truffle oil

  • LaurenE  on  December 4, 2017

    hedder14 on 11/28/2017 at 5:04 PM

    Would love to try the Fools Pasta.

    katehenderson on 11/28/2017 at 5:04 PM


    Marcia1206 on 11/28/2017 at 5:11 PM

    I love eggplant so I would make the eggplant w chipotle and lime

    lpatterson412 on 11/28/2017 at 5:22 PM

    Zucchini mint and cheese fritters!!

    lgroom on 11/28/2017 at 7:10 PM

    Ooooo — Schechuan eggplant!

    lauriesk on 11/28/2017 at 7:40 PM

    I would try the Eggplant schnitzels with buttermilk slaw.

    sarahawker on 11/28/2017 at 7:59 PM


    Angryyew on 11/28/2017 at 8:25 PM

    The eggplant schnitzel is intriguing.

    Sharmiro on 11/28/2017 at 8:51 PM

    Fried artichoke salad

  • Uhmandanicole  on  December 5, 2017

    Salad of pea shoots & watercress with smoky soy eggs

  • bibliophile02  on  December 7, 2017

    Asparagus and fennel galette with goat cheese

  • daniellespinato1  on  December 7, 2017

    Those eggplant schnitzels sound/look amazing, as does the fennel soup!

  • Siegal  on  December 8, 2017

    I want to make spanokopira

  • infotrop  on  December 8, 2017

    Onion bhajis …had to look that up to learn what a bhaji is (a spicy Indian dish similar to a fritter)

  • Dannausc  on  December 10, 2017

    Spiced rhubarb chutney

  • Katiefayhutson  on  December 11, 2017

    Spicy pumpkin dhal

  • Cattyb  on  December 12, 2017

    fennel soup – I love fennel but normally roast it. It would be great to have more fennel recipes.

  • Julia  on  December 15, 2017

    Fresh artichoke salad with lemon, celery and herbs.

  • JFAdams  on  December 15, 2017

    Eggplant schnitzel

  • percussion03  on  December 16, 2017

    Charred baby cos with salsa verde

  • MaineDruid  on  December 16, 2017

    It's the spinach and green curry coconut soup for me. I can already taste it!

  • tarae1204  on  December 16, 2017

    Rainbow slaw with avocado dressing sounds like a healthy and inspiring winter choice.

  • tararr  on  December 16, 2017

    Fried artichoke salad

  • lucystew  on  December 16, 2017

    I just bought sumac for the first time, so the sumac-spiced chickpea salad with fennel & artichoke

  • Wlow  on  December 16, 2017

    Miso eggplant & soba noodle salad

  • kerrin1976  on  December 17, 2017

    miso eggplant and soba noodle salad

  • natashatheoharous  on  December 17, 2017

    The spicy avocado & watermelon salad with mint & jalapeño sounds wild, sign me up.

  • RSW  on  December 17, 2017

    Artichoke, basil & baby pea lasagne

  • Lafauvette  on  December 17, 2017

    zucchini, mint, and cheese fritters

  • tennyogirl  on  December 17, 2017

    Fennel Gratin

  • RickPearson54  on  December 18, 2017

    fennel gratin

  • Shana.  on  December 18, 2017

    Fennel gratin

  • bstewart  on  December 19, 2017

    Fresh artichoke salad with lemon, celery & herbs

  • Ingridemery  on  December 23, 2017

    Roasted broccolini, kale and chickpeas with herbed ricotta

  • danyellalee  on  December 27, 2017

    I'd have to spend a few days making recipes here…Jalapeños stuffed with roasted-garlic goat’s cheese ~~ Rainbow slaw with avocado dressing ~~ Zucchini, mango & green bean salad ~~ Pan-tossed turnips & nashi with Stilton ~~ Mushroom pot pie with a creamy kohlrabi & kale mash. I'm in love.

  • orchidlady01  on  December 27, 2017

    Ultra-greens soup and Spaghetti squash patties with Sriracha mayo

  • KarenDel  on  December 27, 2017

    Steamed choy sum with sesame cashews

  • Rina63  on  December 31, 2017

    Spaghetti squash patties with Sriracha mayo!

  • Karen.2018  on  January 1, 2018

    I would try Shaved fennel salad with citrus!

  • janv  on  January 1, 2018

    rainbow slaw with avocado dressing

  • auntietina  on  January 1, 2018

    Spiced Rhubarb Chutney

  • debkellie  on  January 1, 2018

    eggplant schnitzel – its such an amazing vegetable!

  • Sfgordon  on  January 2, 2018

    Biryani stuffed pumpkin!

  • BMeyer  on  January 2, 2018

    snow pea and sesame salad

  • Execchef1225  on  January 3, 2018

    Spinach and green curry coconut soup

  • sberes  on  January 4, 2018

    Three way cauliflower soup

  • EmilyR  on  January 4, 2018

    Sichuan eggplant

  • sugo  on  January 5, 2018

    Fennel gratin for me

  • PanNan  on  January 5, 2018

    Rainbow Slaw with Avocado Dressing sounds delicious.

  • jmay42066  on  January 5, 2018

    Spaghetti squash patties with Sriracha mayo

  • eggplantolive  on  January 5, 2018

    sumac-spiced chickpea with fennel and artichoke!

  • SLane  on  January 5, 2018

    Eggplant snitzel would be yummy I’m sure.

  • dbielick  on  January 6, 2018

    Charred asparagus & broccolini with garlic olive crumbs

  • Julia  on  January 6, 2018

    Braised celery with blue cheese.

  • Shelley.b  on  January 6, 2018


  • Scotsman61  on  January 6, 2018

    Eggplant schnitzels with buttermilk slaw

  • celestin  on  January 7, 2018

    Spanakopita would be delicious

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