Eggplant Schnitzel

Ingredients

• Whole eggplants
• Flour, for dredging
• Eggs, beaten
• Matzo meal (or breadcrumbs)
• Dried oregano
• Sesame seeds
• Salt
• Oil, for shallow frying
• Lemon wedges, to serve

Directions

• Roast whole eggplants until fully cooked and soft. Let cool slightly, then peel.
• Gently flatten each peeled eggplant into a cutlet shape.
• Set up a dredging station: flour, beaten egg, and matzo meal mixed with the oregano and sesame seeds (season with salt).
• Coat each eggplant cutlet in flour, then egg, then the seasoned matzo meal.
• Shallow-fry until deeply golden and crisp on both sides. The inside melts in your mouth. Serve hot with lemon.

Ingredient amounts aren't given in the reel; method reconstructed from the video. Full recipe on the creator's newsletter (ariellenir.substack.com). From Arielle Nir Mamiye on Instagram.