Delicious & Easy
Eggplant Schnitzel with Minty Labneh
My summery take on schnitzel swaps chicken cutlets for a personal seasonal favorite, the eggplant. Crispy, crusted, and coated in panko and toasty sesame seeds, these schnitzel pair perfectly with my creamy mint labneh. Tuck them into a pita or serve them alongside a tasty tabbouleh.
Ingredients for
Eggplant Schnitzel with Minty Labneh
Eggplant Schnitzel
1 large eggplant
1 ½ cups panko breadcrumbs
2 teaspoons sesame seeds
1 teaspoon dried parsley
1 teaspoon cumin
½ teaspoon paprika
1 teaspoon kosher salt
⅓ cup neutral oil
Flaky salt
Minty Labneh
1 cup labneh or full-fat Greek yogurt
10–15 mint leaves, roughly chopped, plus more for garnish
1 scallion thinly sliced
2 tablespoons of freshly squeezed lemon juice
Kosher salt
Instructions for
Eggplant Schnitzel with Minty Labneh
Steps
- Slice eggplant lengthwise into ½ inch long planks.
- Mix together Panko, sesame seeds, dried parsley, cumin, paprika, and salt in a shallow bowl. Whisk the egg in a second shallow bowl to create your dredging station.
- Add the eggplant planks, one at a time, to the egg mixture, drip off the excess, and then fully coat with the breadcrumbs. Set aside and repeat with the remaining slices of eggplant.
- In a large heavy-bottomed pan over medium heat, heat ⅓ cup of oil until shimmering. Fry the coated eggplant in batches for 2–3 minutes per side until crisp and deep golden brown. Season with flaky salt.
- Make the minty labneh by mixing labneh, chopped mint leaves, sliced scallion, lemon juice and a pinch of kosher salt in a small bowl.
- Serve the eggplant schnitzel with a generous dollop of labne and garnish with extra mint leaves. Pair your schnitzel with herby tabbouleh or a bright tomato and cucumber salad.
Watch how it's made here.
