Eggplant Schnitzel with Turmeric Yogurt Sauce and Za’atar Roasted Sweet Potatoes

Eggplant Schnitzel! Paired with Turmeric Yogurt Sauce and Za’atar Roasted Sweet Potatoes. Holy schnitzel is right!
That’s right, it’s Eggplant Schnitzel! My hombre doesn’t consider it to be a full meal unless meat or fish is involved. And though I never get sick of chicken shawarma or bourbon braised brisket (and we do tons of veggies on the side) sometimes I want something a little lighter! Enter: Eggplant Schnitzel. I paired it with Turmeric Yogurt Sauce and Za’atar Roasted Sweet Potatoes. Holy schnitzel is right!

How’s the wedding planning going you ask? We are basically done! I shared a little about my freakout moment on Instagram. Basically, I started with wanting something small and easy. But we both realized we wanted family and friends there (not 400 people, but our closest 100ish people), so I put on my decisive hat and we made decisions but it almost seemed too easy! I started to try to make it harder for myself- do we need plate chargers? Did I spend enough time researching vendors? Then I realized that I should trust my gut (it helped me pick the best guy!) and that all that’s important on our wedding day is having fun with my love. Whew! Any wedding advice for me and fellow brides-to-be?

Anyway, back to the Eggplant Schnitzel! This dish came together so quickly and has so many delicious flavors going on. Creamy and slightly sweet turmeric yogurt with earthy za’atar roasted sweet potatoes and of course our star, the crispy eggplant schnitzel! Loved it! All topped with a drizzle of lemon to bring it together. And crushed almonds and cilantro just because I can. Some harissa for spice would be awesome too!

And what’s nice is this is three recipes in one! Pair the sweet potatoes with roasted chicken or steak or even as a salad topper. Use the turmeric yogurt sauce as a salad dressing or over salmon. Nice indeed.

Did I devour this plate while watching the Bachelorette finale?! Yes. Yes, I did.  

Eggplant Schnitzel with Turmeric Yogurt Sauce and Za’atar Roasted Sweet Potatoes

Amy Kritzer

Eggplant Schnitzel! Paired with Turmeric Yogurt Sauce and Za’atar Roasted Sweet Potatoes. Holy schnitzel is right!

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish

Cuisine Jewish

Servings 2 servings

Ingredients

  

1x2x3x

• For Za’atar Roasted Sweet Potatoes:
• 1 large sweet potato about 1 cup diced (no need to peel unless you want to)
• 1 1/2 tablespoons extra virgin olive oil divided
• 1/4 teaspoon salt
• 1 1/2 teaspoons za’atar
• 
  
• For Turmeric Yogurt Sauce:
• 1 cup full-fat Greek yogurt
• 2 tablespoons extra virgin olive oil
• 1 garlic clove- I remove the stem to remove butterness
• 1/2 tablespoon honey
• 1 tablespoon lemon juice
• 1 teaspoon turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 
  
• For Eggplant Schnitzel:
• 2 small Sicilian eggplants these are the kind we get in Puerto Rico, two small Italian eggplants or one large one would work too!, sliced into 1/2 slices the long way.
• 1/4 cup all-purpose flour gluten free works too
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper optional
• 1 large egg
• 1 1/2 cups Panko breadcrumbs feel free to use gluten free
• 1/4 cup high-heat oil such as avocado oil
• Lemon crushed salted almonds and cilantro for garnish

Instructions

 

• Pre-heat the oven to 400 degrees F. Toss sweet potatoes with 1 tablespoon olive oil and salt and spread on a parchment lined baking sheet. Roast for 20-25 minutes until they start to brown and soften. Remove from the oven and toss in the za’atar and remaining olive oil and roast for 5-7 more minutes or so until they are nicedly browned and crispy.
• While the potatoes are roasting, make the turmeric yogurt sauce. In a small food processor, blend together all the ingredients. Season with salt and pepper to taste.
• When the potatoes are nearly don, it’s time to make the eggplant!
• Mix together flour, salt, pepper and red chili pepper flakes and put in a shallow bowl. Whisk the egg in another shallow bowl and place the Panko in a third.
• Add the eggplant a few slices at a time to the flour mixture, shake off the excess and dip in the egg mixture, drip off the excess and coat with breadcrumbs. I use one dry hand and one wet hand to make the process cleaner! Repeat with remaining eggplant.
• Heat a 1/4 layer of oil in a large heavy-bottomed pan over medium heat. Fry the eggplant in batches- don’t crowd the pan- for 2-3 minutes per side, adding more oil as needed and adjusting the heat if the eggplant starts to burn.
• Serve a few pieces of eggplant with turmeric yogurt sauce and half the za’atar roasted sweet potatoes. Top it all with lemon, cilantro and almonds!
• This recipe can easily be doubled to feed four!

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