Preheat your oven to 210°C (410°F). Slice the eggplants in half and place them cut side down on a parchment-lined baking sheet. Roast for 45–60 minutes, until dark and shriveled.

While the eggplants are roasting, mix together spelt flour, chickpea flour, soy milk, and kala namak in a shallow dish until smooth.

Crush a cup of cornflakes into smaller pieces and place them in a separate dish for coating.

Once the eggplants have cooled, peel off the skin and mash the flesh until smooth and creamy.

Take a spoonful of the mashed eggplant, dip it into the coating mixture, then roll it in the crushed cornflakes.

For the sauce, halve the cherry tomatoes and slice garlic. Heat olive oil in a skillet and sauté tomatoes, garlic, and chopped sun-dried tomatoes for 6–8 minutes.

In a large frying pan, heat the remaining olive oil. Fry the breaded eggplant schnitzels for 4–5 minutes on each side until golden brown and crispy.

Serve the schnitzels atop sautéed tomato sauce and garnish with lemon wedges.