Delicious & Easy

Eggplant Schnitzel with Minty Labneh

My summery take on schnitzel swaps chicken cutlets for a personal seasonal favorite, the eggplant. Crispy, crusted, and coated in panko and toasty sesame seeds, these schnitzel pair perfectly with my creamy mint labneh.  Tuck them into a pita or serve them alongside a tasty tabbouleh.

Ingredients for

Eggplant Schnitzel with Minty Labneh

Eggplant Schnitzel

1 large eggplant

1 ½ cups panko breadcrumbs

2 teaspoons sesame seeds

1 teaspoon dried parsley

1 teaspoon cumin

½ teaspoon paprika

1 teaspoon kosher salt

⅓ cup neutral oil

Flaky salt

Minty Labneh

1 cup labneh or full-fat Greek yogurt

10–15 mint leaves, roughly chopped, plus more for garnish

1 scallion thinly sliced

2 tablespoons of freshly squeezed lemon juice

Kosher salt

Instructions for

Eggplant Schnitzel with Minty Labneh


  1. Slice eggplant lengthwise into ½ inch long planks.
  2. Mix together Panko, sesame seeds, dried parsley, cumin, paprika, and salt in a shallow bowl. Whisk the egg in a second shallow bowl to create your dredging station.
  3. Add the eggplant planks, one at a time, to the egg mixture, drip off the excess, and then fully coat with the breadcrumbs. Set aside and repeat with the remaining slices of eggplant.
  4. In a large heavy-bottomed pan over medium heat, heat ⅓ cup of oil until shimmering. Fry the coated eggplant in batches for 2–3 minutes per side until crisp and deep golden brown. Season with flaky salt.
  5. Make the minty labneh by mixing labneh, chopped mint leaves, sliced scallion, lemon juice and a pinch of kosher salt in a small bowl.
  6. Serve the eggplant schnitzel with a generous dollop of labne and garnish with extra mint leaves. Pair your schnitzel with herby tabbouleh or a bright tomato and cucumber salad.

Watch how it's made here.

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