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!
Ingredients
- 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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