Eggplant Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1298
- Total Fat
- 95
- Saturated Fat
- 9
- Carbohydrates
- 103
- Dietary Fiber
- 20
- Sugar
- 25
- Protein
- 16
- Cholesterol
- 107
- Sodium
- 2033
- Total: 1 hr 25 min
- Prep: 35 min
- Inactive: 40 min
- Cook: 10 min
Ingredients
2 large eggplants (peeled and sliced)
1 pint milk (for soaking eggplant in)
4 eggs
1 pound yellow cornmeal
1/3 cup olive oil
1/4 cup rice wine vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1 large head romaine lettuce, roughly torn
1 ripe avocado diced
1 ripe mango diced
4 tomatoes diced
1 English cucumber peeled and diced
2 red onions thinly sliced
1 red pepper cut into strips
2 tablespoons torn mint leaves
1 pint canola oil, for frying
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.