Recipe courtesy of Robert Irvine

Eggplant Salad

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 35 min
  • Inactive: 40 min
  • Cook: 10 min
  • Yield: 6 servings
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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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