Recipe courtesy of Robert Irvine
Save Recipe Print
Eggplant Salad
Total:
1 hr 25 min
Prep:
35 min
Inactive:
40 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
35 min
Inactive:
40 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a large bowl add the eggplant and milk. Let soak about 30 minutes, then strain and set aside. Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray. Toss the drained eggplant into the egg until evenly coated. Remove with a slotted spoon and allow any excess to drip back into the bowl. Drop the eggplant into the cornmeal and toss to coat well. Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.

Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper

In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.

Heat the oil in a deep-fryer or a large saute pan, to 350 degrees F. In batches, if necessary, fry the eggplant until crispy and golden brown. Remove from fryer with a slotted spoon and drain on paper towels. Place salad in serving plates and top each serving with eggplant.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Fall Salad

Recipe courtesy of Tyler Florence

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Broccoli Salad

Recipe courtesy of The Neelys

Asian Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.