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Eggplant schnitzels with spinach slaw

Name: Eggplant schnitzels with spinach slaw recipe
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 75g plain flour; 20.00 ml za’atar; 2 large eggs; 60ml milk; 175g breadcrumbs; 1kg eggplant; Vegetable oil, to shallow-fry; Ajvar (relish made from roasted red capsicum and eggplant – from specialty grocers and selected supermarkets), to serve (optional); 95g yoghurt; 70g tahini; 20.00 ml Dijon mustard; 1 garlic clove, crushed; Finely grated zest and juice of 1/2 lemon, plus lemon wedges, to serve; 1 bunch English spinach, leaves picked, thinly shredded; 200g cabbage, thinly shredded; 3 long green shallots, thinly sliced; 55g almond

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Eggplant schnitzels with spinach slaw — Brett Stevens

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by Lucy Nunes

Delicious Team

Mar 24, 2026

You get the best of both worlds with these crispy and creamy eggplant schnitzels. Serve with our Middle Eastern-style spinach slaw for a light meal or layer it between toasted bread for a deluxe sandwich.

Crumbing schnitzels does take some time, but you can do this step ahead (even up to 2 days before) to make it easier. Chilling crumbed schnitzels actually helps the crumb adhere better, so that’s a win-win for pre-prep!

1/2 cup (75g) plain flour
1 tbs za’atar
2 large eggs
1/4 cup (60ml) milk
3 1/2 cups (175g) panko breadcrumbs
1kg eggplant
Vegetable oil, to shallow-fry
Ajvar (relish made from roasted red capsicum and eggplant – from specialty grocers and selected supermarkets), to serve (optional)

Spinach slaw

1/3 cup (95g) plain Greek yoghurt
1/4 cup (70g) tahini
1 tbs Dijon mustard
1 garlic clove, crushed
Finely grated zest and juice of 1/2 lemon, plus lemon wedges, to serve
1 bunch English spinach, leaves picked, thinly shredded
200g cabbage, thinly shredded
3 long green shallots, thinly sliced
1/3 cup (55g) raw almonds, toasted, roughly chopped

Method

1.

Place flour and za’atar on a shallow plate and combine. Whisk eggs and milk on a second shallow plate until combined. Place breadcrumbs on a third shallow plate. Line 1 large baking tray with baking paper.
2.

Cut eggplant into 1cm-thick, long slices. For the end slices (as the crumbs will not stick well to the black skin), use a peeler to partially peel the skin, in a zebra-stripe fashion. Working with one slice at a time, dip eggplant in flour mixture to cover all over, then shake off excess. Dip fully into egg, then let excess drip off. Finally, dip into crumbs to fully coat. Place on prepared tray and repeat with remaining slices (when tray is full, cover with a sheet of baking paper and make a second layer). Chill in the fridge.
3.

For the slaw, stir yoghurt, tahini, mustard, garlic and lemon zest in a large bowl. Add lemon juice and 1 tbs water and stir until smooth. Season well with salt flakes and freshly ground black pepper. Add spinach, cabbage, shallot and almonds and toss until well combined.
4.

Heat 1.5cm vegetable oil in a large frypan over medium-high heat. Cook eggplant schnitzels, in batches, for 3 minutes each side, or until golden. Drain on paper towel, then place on a wire rack and season with salt flakes and freshly ground black pepper.
5.

Serve crispy eggplant schnitzels with spinach slaw, lemon wedges and some ajvar, if you like.