Mix up traditional schnitzel recipes with this sesame crusted fried eggplant version.  Serve wrapped up in flatbread with a good dollop of beetroot hummus and homemade quick pickled cucumber ribbons. Give this a go with large zucchinis also!

INGREDIENTS

• 2 medium eggplants

• 1/3 cup Sesame seeds

• 1 tbsp Nigella seeds

• Pinch sea salt

• ½ tsp ground cumin

• 1 medium free-range egg

• 1/2 tbsp milk

• Vegetable oil

Quick pickled cucumber:

• 2 medium Lebanese cucumber

• 2 tsp sea salt

• 1 tbsp caster sugar

• 1 tsp fennel seeds

• ½ cup white wine vinegar

• ½ cup water

• 1 tbsp dill fronds

Serve with:

• Beetroot hummus (store bought)

• Micro herbs

• Flat bread

METHOD

To make the quick cucumber pickles:

1. Slice the cucumber into thin ribbons. This can be done by using a peeler or using a mandolin.

2. Combine the salt, caster sugar, fennel seeds, white wine vinegar and water in a small saucepan. Bring up to a simmer, stirring until the sugar and salt has dissolved then remove from the heat.

3. Place the cucumber ribbons into a bowl and pour over with the hot pickling liquid. Set aside to cool down.

4. Once cooled, drain the excess liquid and add the dill fronds before serving. If you’re storing in the fridge for a couple of days keep the pickling liquid.

 To make the sesame crusted eggplant:

1. Slice the eggplant into 1cm wide slices. Lightly salt the slices.

2. Place a fry pan (with high sides) or a medium size pot on medium high heat, fill with vegetable oil to a depth of 2cm.

3. Add the egg and milk into a small bowl, lightly whisk with a fork.

4. In a small bowl, combine the sesame seeds, nigella seeds, ground cumin and a good pinch of sea salt.

5. Place the eggplant slices one at a time into the egg batter; allow excess batter to drip off before coating them in the seed mix. Gently push in the seeds and flip the slice over to coat the other side.

6.  To test if the oil is hot enough, sprinkle a couple of sesame seeds into the oil. If the oil bubbles are round the seeds it is ready. If not allow for it to heat up further.

7. Place the eggplant slices into the oil, stand back in case the oil splatters. Using a slotted spoon or tongs, gently flip the slices over after a few minutes or once a nice golden crust develops and the eggplant is tender.  Once cooked on both sides remove from the oil and place on a plate lined with a paper towel.  Cover to keep warm.

8. Cook the remainder of the slices in batches; try not to overcrowd the pan. Remove any excess seeds in the oil in-between batches with the slotted spoon.

9. Serve with a sprinkle of micro herbs, beetroot hummus, and quick cucumber pickles on the side as well as some flatbread.

Serve: 2

Prep time:15-20 minutes

Cook time: 15 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.