This aubergine schnitzel bagel sandwich with harissa yogurt spread is a flavour-packed vegetarian recipe that combines crispy panko-coated aubergine, creamy spiced yogurt, and toasted sesame bagels. Perfect for lunch, brunch, or an easy picnic sandwich, this vegetarian twist on the classic chicken schnitzel delivers satisfying texture and bold North African-inspired flavours. Roasted aubergine slices are transformed into golden schnitzels, layered with tangy harissa yogurt and fresh rocket for a balanced and delicious vegetarian bagel sandwich. Ideal for meal prep, packed lunches, or meat-free summer dining, this aubergine recipe is a must-try for anyone looking for creative, flavourful sandwich ideas.
Number of servings: 2
Cooking time: 2 hours
Preparation time: 1 hour
Ingredients
For the aubergine schnitzel:
Aubergines: 2
Olive oil: for rubbing
Plain flour: 5 tbsp
Smoked paprika: 2 tsp
Ground cumin: 1 tsp
Sea salt: 2 tsp
Eggs: 2
Japanese panko breadcrumbs: 50g
Vegetable oil: for shallow frying
For the harissa yogurt spread
Greek yogurt: 2 tbsp
Lemon zest: from ½ lemon
Lemon juice: from ½ lemon
Harissa paste: 2 tsp (adjust to taste)
Salt and black pepper: to taste
Fresh parsley: small handful, finely chopped
To serve
Sesame bagels: 2, halved
Butter: for toasting
Rocket (arugula) leaves: a handful
Extra virgin olive oil: for drizzling
Method
Preheat the oven to 200°C (180°C fan). Poke a few holes in each aubergine using a fork, then rub them all over with olive oil and a sprinkle of sea salt. Place on a baking tray and roast for about 45 minutes, until they are soft and collapsed. Let them cool slightly, then peel off the skins and discard them.
Using a fork, gently mash and flatten the roasted aubergine flesh into schnitzel-like shapes, roughly the size of your bagels.
In one shallow bowl, combine the plain flour with smoked paprika, ground cumin, and a little salt. In a second bowl, beat the eggs. In a third, pour in the panko breadcrumbs. Working one schnitzel at a time, dust each piece of aubergine in the seasoned flour, then dip into the egg, and finally coat with panko, pressing gently to help the crumbs stick.
Pour vegetable oil into the Season Cast Iron Shallow Casserole to a depth of about 20%. Heat the oil over medium-high heat. To test if it’s ready, dip the end of a wooden skewer into the oil—if you see bubbles rising steadily, it’s hot enough.
Carefully lower in the schnitzels. When the edges begin to look golden, flip them and cook for another 3 minutes, or until both sides are golden and crisp. Transfer to a plate lined with kitchen towel and sprinkle with sea salt flakes.
Slice the sesame bagels in half and spread butter on the cut sides. Preheat a griddle pan over medium heat. Place the bagels cut-side down and grill for around 5 minutes, or until dark grill marks appear.
To make the harissa yogurt spread, combine Greek yogurt, lemon zest, lemon juice, harissa paste, chopped parsley, and a pinch of salt and pepper in a bowl. Mix until smooth and well combined.
To assemble the sandwich, generously spread the harissa yogurt onto the bottom half of each toasted bagel. Trim the schnitzels to fit if needed, and place one on top of each base. Add a handful of rocket leaves, drizzle with a little olive oil, and finish with a pinch of sea salt. Close with the top half of the bagel.
Wrap your sandwich in a Season Beeswax Wrap for a perfect on-the-go lunch or picnic. For clean slicing, use the Season S1 Bread Knife —ideal for crisp edges and soft fillings.
Why Beeswax Wrap Is Great for Food Storage
Beeswax wrap is a sustainable and reusable alternative to plastic wrap, perfect for keeping your sandwich fresh while being kind to the planet. It creates a breathable yet protective seal around food. This helps maintain moisture without trapping condensation—ideal for keeping your bagel sandwich crisp and flavourful until lunchtime. Beeswax wraps are easy to clean, naturally antibacterial, and can be reused for up to a year, making them a smart choice for eco-conscious home cooks and picnic lovers alike. Use it to wrap your aubergine schnitzel bagel tightly for transport, then unfold and enjoy mess-free wherever you are.
