2 large eggplants (peeled and sliced)
1 pint milk (for soaking eggplant in)
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
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