If you love the crunch of Schnitzel and love the taste of eggplant, then this is definitely the recipe for you!

Packed with fiber and flavor, and so insanely crunchy!

Ingredients

2 eggplants, peeled

1/4 cup red lentil flour (if you can’t find it in the store get red lentil and blend it in a vitamix or any strong blender to create flour)

1 teaspoon garlic powder

1 teaspoon sweet paprika

1 teaspoon salt

1/4 cup tahini paste

1/2 cup water (or slightly more)

1 cup panko breadcrumbs

olive oil to drizzle on top

Topping

sumac, tahini, fresh basil

Directions

Steam the eggplant in a pot until tender. It will take about 20-30 minutes depending on the size of the eggplant. You need to turn the eggplant every 5-7 minutes, so that it is tender from all sides.

When it’s ready, place on a strainer and let it cool down.

Heat oven to 375 F. (Convection setting)

Prepare a baking sheet lined with parchment paper.

Take a mixing bowl and add: red lentil flour, garlic powder, sweet paprika, salt, whisk it together and add tahini and water. Whisk until you reach a smooth texture.

Take another mixing bowl and add panko breadcrumbs.

Take the cooled steamed eggplant and lay on a cutting board. Press with your hands to flattened the eggplant like a fan.

Then dip the eggplant in the batter on both sides and transfer to the breadcrumbs bowl, cover on both sides and place on the baking sheet. Drizzle some olive oil on top and bake in the oven for about 20-30 minutes or until golden brown and crunchy.

Drizzle some tahini sauce on top, sprinkle some sumac spice and serve.

TIP

If you have some extra batter left, don’t through it away. Take some mushrooms or cauliflower or any other vegetable that you have on hand, toss it in the batter, then drop it in the breadcrumbs, drizzle some olive oil and bake in the oven until golden brown.

Eggplant Schnitzel