Serving amount:
  • 1 ATLAS harissa sauce tub
  • 1 panko breadcrumbs sachet
  • 1 ATLAS za'atar sachet
  • 1 eggplant
  • 2 Dutch cream potatoes
  • 1 shredded cabbage mix
  • 1 mint bunch*
  • 1 parsley bunch*

Pantry staples: Plain flour, egg, salt, cooking oil, olive oil

Allergens: Wheat, gluten, sesame, onion, garlic 

Specialised equipment: Absorbent paper 

Chef's note: Schnitzel was first brought to Israel by European immigrants in the late 19th Century. Today, it is a popular street food and home cooked meal that is shallow fried and eaten with pita, tahini, harissa or amba (mango pickle). 

* Parsley and mint are to be split across other dishes so please read each recipe carefully. 


1. Prepare the eggplant 

Always read the recipe in full before you begin. Cut the eggplant into 1cm thick rounds. Rub some salt into the cut sides of the eggplant slices and set aside for about 10 minutes while you prepare the remaining ingredients. 

Healthier option: Lightly spray the eggplant schnitzels with cooking oil and cook in a 210C fan forced oven for 20-25 minutes, turning halfway, or until lightly golden and cooked through. 

2. Prepare the remaining ingredients 

Wash the vegetables. Bring a saucepan of salted water to the boil. Cut the potatoes into 1cm thick rounds. Pick some of the parsley leaves* and mint leaves*. 

3. Cook the potatoes 

Add the potatoes to the boiling water. Return the water to a boil then reduce to a simmer for 15 minutes or until the potatoes have cooked through. Once cooked, remove the potatoes from the water and sprinkle with some olive oil and the za’atar. 

4. Make the cabbage salad 

Meanwhile, combine the cabbage, mint leaves and parsley leaves. Season with salt and olive oil just before serving. 

5. Coat the eggplant slices 

Prepare a plate of 2 tablespoons of plain flour per eggplant, a bowl of 1 whisked egg per eggplant and a plate of the panko breadcrumbs. Wipe off any moisture and excess salt from the eggplant slices. Dip each eggplant slice in the flour, then the egg and then the breadcrumbs. Repeat until all eggplant slices have been crumbed. You may need to add more flour and egg depending on the size of your eggplants. 

6. Cook the eggplant 

Heat a generous splash of cooking oil in a frying pan over medium heat. Cook the eggplant schnitzels for 3 minutes on each side or until browned and cooked through. Drain on absorbent paper. 

7. To serve 

Divide the eggplant schnitzels, cabbage salad and za’atar potatoes between serving plates. Serve with the harissa sauce.