Sumac-Spiced Eggplant Schnitzel Recipe

Sep 5, 2012 2:01 pm

Pay close attention as eggplant is "schnitzeled"

This schnitzel proves that eggplants can be used in just about any type of cuisine.
This schnitzel proves that eggplants can be used in just about any type of cuisine.

Eggplants lend themselves to all manner of flavors and textures, and just to prove it, here they are “schnitzeled” — coated and fried in a delicate mix of breadcrumbs, cheese and herbs. Sumac is available at Middle Eastern food stores. It’s a bright red spice ground from dried berries and it has a tangy lemon flavor. If you can’t get hold of it, just double the lemon zest instead.

Servings: 4


1 large eggplant
2 1/4 cups fresh breadcrumbs
2 tablespoons ground sumac
1 tablespoon Parmesan cheese, finely grated
1 tablespoon mint, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
finely grated zest of half a lemon
sea salt and pepper
2 eggs
dash of milk
1/4 cup all-purpose flour
olive oil, for frying
lemon wedges, for garnish
  1. Cut the eggplant into 3/4 inch-thick slices.
  2. Combine the breadcrumbs, half of the sumac, the Parmesan, mint, parsley, lemon zest and seasoning.
  3. Whisk the eggs with the dash of milk and place the flour in a bowl or plate. Dust the eggplant slices with flour, dip them in the egg mix, then coat with the breadcrumbs.
  4. Heat the olive oil in a large non-stick frying pan and fry the eggplant slowly, in batches for about 3–4 minutes or until golden brown on both sides.
  5. Remove with a slotted spoon and drain on paper towels. Season with a little salt, and sprinkle with the remaining sumac.

More eggplant recipes on Food Republic:

Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
20 minutes
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