Eggplant Salad (Robin Miller) |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
1. 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.
2. Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
3. In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
4. 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.
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