Challah Schnitzel
A lunch treat among Israeli and Moroccan families here in the Middle East, this is a huge challah bread sliced and stuffed with crispy schnitzel, fried eggplant, tomato dip, and tahini.
Ingredients
What you need:
- One large challah
- Half an eggplant sliced into rounds (I leave the skin on)
- Canola oil to fry
- 3-4 Tbsp matbucha(tomato dip/spread) or 1-2 Tbsp harissa, schug, or spicy spread spicy Israeli dip, or both!!
- 4 freshly fried schnitzels
- ΒΌ red onion thinly sliced
- 1 Tbsp chopped parsley
- 1 Tbsp prepared tahini spread if desired
Extras: pickles, green olives, charred green pepper
Instructions
Directions:
- First fry the eggplant. Heat 1 inch of oil in a frying pan and when hot, add the eggplant slices. Fry until golden, around 2 minutes, flip and fry the second side. Remove to a paper towel.
Assemble the sandwich:
- Slice challah open lengthwise.
- Spread on the bottom half matbucha, charif, or both.
- Layer on the eggplant slices.
- Add the whole fried schnitzel pieces, overlapping or making a double decker.
- Add sliced onion and parsley, and any extras if you wish.
- Drizzle over tahini, if using.
- You can wrap the whole sandwich in parchment paper and slice in half if serving two, or slice the sandwich into 2-inch slivers to serve many.
- Enjoy!