Eggplant schnitzel with tzatziki and pico de gallo

For the eggplants

4 medium eggplants 100 g flour 2 eggs 50 ml milk 100 g panko breadcrumbs 1 tsp paprika 1 tsp dried thyme ½ tsp garlic powder Salt Pepper ½ liter sunflower oil for frying

For the tzatziki

250 g strained yogurt 2 cucumbers, grated and drained 1 garlic clove, grated 15 ml lemon juice 15 ml olive oil 2 tbsp fresh dill, finely chopped Salt Pepper

For the pico de gallo

2 tomatoes, finely chopped (seeds removed) 1 medium red onion, finely chopped ½ jalapeño, finely chopped ½ garlic clove, finely chopped 15 ml lime juice ⅓ bunch fresh coriander, chopped 30 ml olive oil Salt Pepper

Pierce the eggplants with a fork, wrap them in foil, and bake at 200°C for 45 minutes. Let them cool, peel, and gently press flat to form schnitzel shapes.

Place flour in a bowl. In a second bowl, whisk the eggs with milk. In a third, mix the panko with paprika, thyme, garlic powder, salt, and pepper.

Coat each eggplant in flour, then egg mixture, and finally the breadcrumb mixture, pressing firmly so it sticks.

Heat sunflower oil in a pan and fry the eggplants for 3–4 minutes on each side until golden. Place on paper towels to drain.

For the tzatziki: Mix yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Chill until serving.

For the pico de gallo: Mix tomatoes, onion, jalapeño, garlic, and coriander in a bowl. Add lime juice, olive oil, salt, and pepper. Let sit for 10 minutes.

To serve: Spread a layer of tzatziki on the plate, top with eggplant schnitzel, and finish with spoonfuls of pico de gallo.

Budget Recipes