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Eggplant Schnitze

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
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Dish
Cuisine Jewish
Servings 2 servings

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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