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Salad of Fresh Herbs and Greens with Fried Eggplant Recipe

Salad of Fresh Herbs and Greens with Fried Eggplant Recipe

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Salad of Fresh Herbs and Greens with Fried Eggplant

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Ingredients

Count

Nutrition

178

Calories

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Ingredients:

Serving

1 small shallot, minced
2 tbsp champagne vinegar or fresh lemon juice
1/4 tsp (or more) ground sumac * (optional)
1/4 tsp ground cumin
7 tbsp (or more) extra-virgin olive oil, divided
1 1/2 cups ( loosely packed) fresh italian parsley leaves
1 1/2 cups ( loosely packed) arugula , torn if large
1 cup ( loosely packed) small fresh basil leaves
1 cup (loosely packed) torn fresh sorrel or baby spinach leaves
1 cup ( loosely packed) fresh mint leaves
1/3 cup ( loosely packed) 1-inch pieces fresh chives
1/3 cup ( loosely packed) fresh chervil leaves (optional)
2 10- to 12-oz eggplants, stems cut off
coarse kosher salt
nasturtium blossoms or other edible flowers (optional)

Directions:

Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.)
Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut eggplants crosswise into 1/3-inch-thick rounds. Place rounds in large colander. Sprinkle generously with kosher salt and toss to coat evenly. 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.
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. Transfer eggplant to paper towels to drain.
Overlap eggplant rounds on platter. 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. 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 ( ).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	177.51 Kcal (743 kJ)
Calories from fat	155.65 Kcal
		% Daily Value*
Total Fat	17.29g	27%
Sodium	3.31mg	0%
Potassium	174.02mg	4%
Total Carbs	5.81g	2%
Sugars	3.22g	13%
Dietary Fiber	2.08g	8%
Protein	0.96g	2%
Vitamin C	2.5mg	4%
Iron	0.2mg	1%
Calcium	11.5mg	1%

Amount Per 100 g
Calories	193.59 Kcal (811 kJ)
Calories from fat	169.75 Kcal
		% Daily Value*
Total Fat	18.86g	27%
Sodium	3.61mg	0%
Potassium	189.79mg	4%
Total Carbs	6.34g	2%
Sugars	3.51g	13%
Dietary Fiber	2.27g	8%
Protein	1.04g	2%
Vitamin C	2.7mg	4%
Iron	0.2mg	1%
Calcium	12.6mg	1%

* 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.

Tastes

salty
savory
bitter
sweet

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