Salad of Fresh Herbs and Greens with Fried Eggplant

Name: Salad of Fresh Herbs and Greens with Fried Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters (loosely packed) arugula, torn if large; 237 milliliters (loosely packed) torn fresh sorrel or baby spinach leaves; 79 milliliters (loosely packed) fresh chervil leaves (optional); 79 milliliters (loosely packed) 1-inch pieces fresh chives; 8 servings Coarse kosher salt; 567 grams eggplants, stems cut off; 237 milliliters (loosely packed) small fresh basil leaves; 237 milliliters (loosely packed) fresh mint leaves; 0 teaspoons ground cumin; 0 teaspoons (or more) ground sumac* (optional); 2 Tbsps Champagne vinegar or fresh lemon juice; 7 Tbsps (or more) extra-virgin olive oil, divided; 355 milliliters (loosely packed) fresh Italian parsley leaves; 1 small shallot, minced

Salad of Fresh Herbs and Greens with Fried Eggplant might be just the side dish you are searching for. This gluten free, primal, and whole 30 recipe serves 8. One portion of this dish contains about 2g of protein, 13g of fat, and a total of 143 calories. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of coarse kosher salt, olive oil, shallot, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper.

Ingredients you will need

Salt And Pepper

Shallot

Vinegar

Cumin

Sumac

Cooking Oil

Equipment you will use

Whisk

Bowl

Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.)

Ingredients you will need

Greens

Herbs

Equipment you will use

Bowl

Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern.

Ingredients you will need

Vegetable

Eggplant

Equipment you will use

Peeler

Cut eggplants crosswise into 1/3-inch-thick rounds.

Ingredients you will need

Eggplant

Place rounds in large colander.

Equipment you will use

Colander

Sprinkle generously with kosher salt and toss to coat evenly.

Ingredients you will need

Kosher Salt

Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour. Rinse rounds, 1 at a time, and press to release excess moisture. Arrange rounds in single layer on several thicknesses of paper towels. Pat dry with additional towels.

Equipment you will use

Paper Towels

Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches, fry eggplant until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Transfer eggplant to paper towels to drain.

Ingredients you will need

Eggplant

Equipment you will use

Paper Towels

Overlap eggplant rounds on platter.

Ingredients you will need

Eggplant

Sprinkle with pepper and more sumac, if desired. Toss herbs and greens with dressing; season to taste with salt and pepper. Mound salad atop eggplant.

Ingredients you will need

Salt And Pepper

Eggplant

Greens

Pepper

Herbs

Sumac

Garnish with nasturtium blossoms, if desired, and serve.

*A fruity and acidic seasoning powder made from ground dried sumac berries. It is available at Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

Ingredients you will need

Seasoning