Eggplant Salad
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
60
Spice
44
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 large
Eggplant (peeled and sliced)4
Eggs450 g
Yellow Cornmeal1 cup
Olive Oil1 cup
Rice Wine Vinegar2 tsps
Dijon Mustard1
SaltDirections:
1
In a large bowl add the eggplant and milk
2
Let soak about 30 minutes, then strain and set aside
3
Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray
4
Toss the drained eggplant into the egg until evenly coated
5
Remove with a slotted spoon and allow any excess to drip back into the bowl
6
Drop the eggplant into the cornmeal and toss to coat well
7
Remove from the cornmeal, place in a shallow bowl and refrigerate until needed
8
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
9
Heat the oil in a deep-fryer or a large saute pan, to 350 degrees F
10
In batches, if necessary, fry the eggplant until crispy and golden brown
11
Remove from fryer with a slotted spoon and drain on paper towels
12
Place salad in serving plates and top each serving with eggplant