Eggplant schnitzel with leek pickles and labna
Ingredients
- 1kg natural yoghurt
- 3 medium eggplant, cut lengthwise into 2cm slices
- 2 tbsp plain flour
- 1 tsp ground cumin
- salt and pepper for seasoning
- 50g panko breadcrumbs
- 2 tbsp finely chopped parsley
- 2 eggs, beaten
- vegetable oil for frying
- 1 tbsp nigella seeds
- For the leek pickle
- 1 leek, well washed, trimmed and finely sliced
- 100ml white wine vinegar
- 2 tbsp sugar
- 2 tsp salt
- 3 tbsp canned beetroot juice
Instructions
Eggplant schnitzel with leek pickles and labna serves 4 original recipe by goodfood.com.au.
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