Eden Grinshpan's Eggplant Schnitzel With Spiced Tomato Harissa & Garlicky Tahini

Recipe courtesy of Eden Grinshpan from her cookbook Tahini Baby.

Prepare to elevate your plant-based game with Eden Grinshpan's mouthwatering Eggplant Schnitzel!

Eden's Eggplant Schnitzel With Spiced Tomato Harissa & Garlicky Tahini

Why it's on our list

Eden Grinshpan, the wildly fun and talented female chef behind Eden Eats was recently a guest on the show to promote her latest cookbook, Tahini Baby. To quote Eden the book is an irresistible celebration of veg-forward Middle Eastern and Mediterranean inspired recipes guaranteed to bring fresh flavors and liven up your table. This particular eggplant dish is one of her faves and claims it's a Middle Eastern "glow up" of classic eggplant parmesan. Featuring crispy, golden-brown slices of eggplant, perfectly complemented by a vibrant spiced harissa tomato sauce and rich garlicky tahini, this dish will level up your eggplant game forever!

After making it ourselves, we both gave it 'Panty Dropper' status! Perfect for a cozy weeknight dinner or an impressive main dish for your next gathering, this dish proves that vegetables can be the star of the show!

Ingredients

• 2 medium eggplants, ends trimmed, cut lengthwise into 1/4" think slices

• kosher salt to taste

• 1/2 cup all purpose flour

• 1/2 cup cornstarch

• freshly ground pepper to taste

• 3 large eggs

• 1 1/2 cups panko bread crumbs

• 1 cup refined avocado or grapeseed oil

• Spiced Harissa Tomato Sauce, for serving

• Garlicky Tahini for serving

• Fresh basil leaves, for serving

  
  

Directions

For the Eggplant:

Arrange the eggplant slices in a single layer on a paper towel-lined cutting board or baking sheet and sprinkle with salt. Let the eggplant sit for 20 minutes, then pat dry with a clean towel.

Meanwhile, in a medium shallow bowl, stir together the flour and cornstarch and season well with salt and pepper. In another medium bowl, beat the eggs and season with salt and pepper.

Dredge the dried eggplant slices through the flour mixture and tap off any excess. Coat the eggplant in the egg, letting any excess drip off. Finish with a coating of panko, making sure to really press it into the eggplant.

Line a large plate with paper towels.

Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add enough eggplant slices to fit comfortably in a single layer without crowding the pan. Fry until the first side is golden brown. 3-4 minutes. Flip and repeat on the second side, 2 to 3 minutes. Transfer the eggplant to the prepared plate and immediately sprinkle with salt. Repeat with the remaining eggplant slices.

For the Garlicky Tahini:

1 1/2 cups tahini

3 TLBS fresh lemon juice (about 1 large lemon)

1 tsp kosher salt

1 garlic clove, grated

1 1/4 cups ice water

In a high-speed blender, combine the tahini, lemon juice, salt and garlic. Add 1 cup of the ice water and blend until smooth. To loosen the sauce, add more ice water as desired.

Store in a sealed container in the fridge for up to a week.

For the Spiced Harissa Tomato Sauce:

1/2 cup extra virgin olive oil

2 large shallots, finely chopped

3/4 teaspoon kosher salt

freshly ground black pepper to taste

3 cloves garlic thinly sliced

1 1/2 tsp fennel seeds, crushed with a mortar and pestle

1/4 tsp ground coriander

1/3 cup Fast 'n' Fresh Harissa

3 cups cherry tomatoes

Handful of fresh basil leaves, plus small leaves for garnish

Heat the oil in a large skillet with a fitted lid over medium heat. When the oil shimmers, reduce the heat to low medium-low, add shallots and season with salt and a couple cracks of pepper. Saute, stirring occasionally, until shallots are translucent and lightly golden, 8 to 10 minutes. Add the garlic, fennel and coriander and cook just until the garlic begins to turn lightly golden and the spices are fragrant, about 1 minute.

Stir in the harissa and cook until it deepens in color about 2 minutes. It may separate, but it will come back together as the tomatoes cook.

Add the tomatoes and 1/4 cup of water, stir to combine and cover the pan. Reduce the heat to medium-low and cook stirring occasionally, until the tomatoes are broken down and saucy, about 20 minutes. You can use the back of your spoon to encourage them to melt.

For Fast 'n' Fresh Harissa:

1 1/2 TLBS Aleppo Pepper or red chili flakes

1 TLBS coriander seeds toasted until fragrant in a dry pan

1 tsp cumin seeds toasted until fragrant in a dry pan

2 tsp paprika

1/2 tsp caraway seeds

1 medium red bell pepper, halved and seeded

1/2 cup refined avocado oil or grapeseed oil

heaping 1/4 cup tomato paste

2 red long hot chilis, stemmed

3 medium garlic cloves, peeled

juice of 1/2 lemon

1 tsp kosher salt

In a high-speed blender combine the Aleppo, coriander, cumin, paprika, smoked paprika and caraway. Blend until they're all ground to a powder. Alternatively, you could do this with a mortar and pestle.

Add the bell pepper, oil, tomato paste, chiles, garlic, lemon juice and salt and blend until smooth. Store in a sealed container in the refrigerator for up to 1 week.

Serve the eggplant with the tomato sauce, tahini, and basil.

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Serve it up!