Sumac-Spiced Eggplant Schnitzel Recipe

Sumac-Spiced Eggplant Schnitzel Recipe
Maria Elia•

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.

Sumac-Spiced Eggplant Schnitzel Recipe
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Prep Time
20
minutes
Cook Time
20
minutes
Servings
0
servings
Ingredients
  • 1 large eggplant
  • 2 1/4 cups fresh breadcrumbs
  • 2 tablespoons ground sumac
  • 1 tablespoon Parmesan cheese
  • 1 tablespoon mint
  • 1 tablespoon flat-leaf parsley
  • finely grated zest of half a lemon
  • sea salt and pepper
  • 2 eggs
  • dash of milk
  • 1/4 cup all-purpose flour
  • olive oil
  • lemon wedges
Directions
  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.
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