Directions:
- Put all the salad ingredients in a bowl.
- Mix and leave to sit while you prepare the fried vegetables.
- Beat the eggs in a small bowl and season with a bit of salt and pepper.
- Heat the oil in a 9-10 frying pan.
- I prefer a non-stick pan.
- When the oil is very hot, but not quite smoking, start dipping the eggplant into the egg and then putting it directly into the frying pan.
- Work quickly until the pan is filled.
- By the time you've covered the surface of the pan, it will likely be time to start flipping the eggplant.
- Cook until they are golden on both sides, 1-2 minutes.
- Remove the eggplant to a sheet of paper towel.
- Cover and keep warm.
- Continue frying the eggplant in batches, then cook the zucchini using the same method.
- Heap the salad in the middle of a large bowl or plate and arrange the fried veggies around the salad.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.64 Kcal (899 kJ) | ||
| Calories from fat | 158.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.6g | 27% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 49.55mg | 2% | |
| Potassium | 495.27mg | 11% | |
| Total Carbs | 11.12g | 4% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 0.5mg | 3% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 88.82 Kcal (372 kJ) | ||
| Calories from fat | 65.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 27% | |
|---|---|---|---|
| Cholesterol | 33.87mg | 27% | |
| Sodium | 20.5mg | 2% | |
| Potassium | 204.95mg | 11% | |
| Total Carbs | 4.6g | 4% | |
| Sugars | 2.88g | 28% | |
| Dietary Fiber | 1.96g | 19% | |
| Protein | 2.05g | 10% | |
| Vitamin C | 9.4mg | 38% | |
| Iron | 0.2mg | 3% | |
| Calcium | 15.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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