Eggplant Salad

5
4
3
2
1
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.
Ingredients you will need
EggplantEggplant
MilkMilk
Equipment you will use
BowlBowl
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.
Ingredients you will need
CornmealCornmeal
EggplantEggplant
EggEgg
Equipment you will use
WhiskWhisk
BowlBowl
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.
Ingredients you will need
CornmealCornmeal
EggplantEggplant
Equipment you will use
Slotted SpoonSlotted Spoon
BowlBowl
5
Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.
Ingredients you will need
CornmealCornmeal
Equipment you will use
BowlBowl
6
Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
Ingredients you will need
Rice VinegarRice Vinegar
Salt And PepperSalt And Pepper
Olive OilOlive Oil
MustardMustard
Equipment you will use
BowlBowl
7
In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
Ingredients you will need
MintMint
Equipment you will use
BowlBowl
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.
Ingredients you will need
EggplantEggplant
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
9
Remove from fryer with a slotted spoon and drain on paper towels.
Equipment you will use
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
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok