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.
Ingredients
- 2 medium-sized Eggplant
- 2 teaspoon Sumac
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Vegetable oil
Instructions
- Slice the eggplants into 1/2-inch thick rounds.
- Sprinkle salt on both sides of the eggplant slices and let them sit for 10 minutes to draw out excess moisture.
- Rinse the eggplant slices and pat them dry with a paper towel.
- In a shallow dish, mix together the flour, sumac, salt, and black pepper.
- In another shallow dish, beat the eggs.
- Dip each eggplant slice into the flour mixture, then into the beaten eggs, and finally coat it with breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the breaded eggplant slices in batches for about 3-4 minutes on each side, or until golden brown.
- Remove the fried eggplant slices and place them on a paper towel-lined plate to drain excess oil.
- 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.