Eggplant Salad

Name: Eggplant Salad
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

17 ingredients

12 steps

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.
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.
4

Toss the drained eggplant into the egg until evenly coated.
5

Remove with a slotted spoon and allow any excess to drip back into the bowl.
6

Drop the eggplant into the cornmeal and toss to coat well.
7

Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.
8

Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
9

In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
10

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.
11

Remove from fryer with a slotted spoon and drain on paper towels.
12

Place salad in serving plates and top each serving with eggplant.