Sumac-Spiced Eggplant Schnitzel
Schnitzel is a popular dish in many cuisines, including Austrian and Israeli cuisine. The use of sumac in this recipe adds a tangy and citrusy flavor to the eggplant schnitzel, giving it a unique Middle Eastern twist.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Sumac-Spiced Eggplant Schnitzel
Ingredients
Instructions
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Slice the eggplants into 1/2-inch thick rounds.
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Sprinkle salt on both sides of the eggplant slices and let them sit for 10 minutes to draw out excess moisture.
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Rinse the eggplant slices and pat them dry with a paper towel.
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In a shallow dish, mix together the flour, sumac, salt, and black pepper.
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In another shallow dish, beat the eggs.
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Dip each eggplant slice into the flour mixture, then into the beaten eggs, and finally coat it with breadcrumbs.
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Heat vegetable oil in a large skillet over medium heat.
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Fry the breaded eggplant slices in batches for about 3-4 minutes on each side, or until golden brown.
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Remove the fried eggplant slices and place them on a paper towel-lined plate to drain excess oil.
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Serve the sumac-spiced eggplant schnitzel warm with your favorite dipping sauce or as a sandwich filling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
