Serves 2–4
Canola oil, for frying
½ eggplant, sliced (unpeeled)
1 large challah
3–4 tablespoons matbucha or 1–2 tablespoons charif (spicy Israeli dip),
or both
4 freshly fried
pieces shnitzel
¼ red onion, thinly sliced
1 tablespoon
chopped parsley
1 tablespoon prepared techinah spread, optional
Extras:
Pickles
Green olives
Charred green pepper
Prepare the eggplant: In a frying pan, heat 1 inch of oil. When hot, add the eggplant (you may need to work in batches so as not to overcrowd the pan). Fry until golden, about 2 minutes. Flip and fry the second side. Transfer to a plate lined with a paper towel and set aside.
Assemble the sandwich: Slice challah in half lengthwise. Spread matbucha, charif, or both
on the bottom of the challah. Cover with the fried eggplant.
Add whole shnitzel pieces (you can make them overlap or make a double decker).
Add onions and parsley. Add pickles, green olives, and/or charred green peppers. Drizzle techinah over the top, if using.
Wrap the entire sandwich in parchment paper and slice in half if serving 2, or in 2-inch
wedges to serve 4.
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