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Eggplant Salad

Eggplant Salad
Eggplant Salad is a gluten free and vegetarian main course. One portion of this dish contains roughly 19g of protein, 36g of fat, and a total of 729 calories. This recipe serves 6. If you have tomatoes, canolan oil, dijon mustard, and a few other ingredients on hand, you can make it. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert.

Instructions

1
In a large bowl add the eggplant and milk.
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EggplantEggplant
MilkMilk
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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. Toss the drained eggplant into the egg until evenly coated.
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CornmealCornmeal
EggplantEggplant
EggEgg
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WhiskWhisk
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4
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.
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CornmealCornmeal
EggplantEggplant
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Slotted SpoonSlotted Spoon
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5
Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.
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CornmealCornmeal
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6
Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
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Rice VinegarRice Vinegar
Salt And PepperSalt And Pepper
Olive OilOlive Oil
MustardMustard
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7
In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
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MintMint
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8
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.
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EggplantEggplant
Cooking OilCooking Oil
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Frying PanFrying Pan
9
Remove from fryer with a slotted spoon and drain on paper towels.
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
10
Place salad in serving plates and top each serving with eggplant.
Ingredients you will need
EggplantEggplant
DifficultyExpert
Ready In1 h, 25 m.
Servings6
Health Score54
Gluten FreeVegetarianVery Healthy
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSalad
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