Name: Crumbed eggplant salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: lebanese
Ingredients: 125ml olive oil; 4 small Lebanese eggplant, trimmed, sliced 5mm thick lengthways; Plain flour, to dust; Salt & freshly ground pepper; Milk, to coat; Purchased breadcrumbs, to coat; 18.20 gm extra virgin olive oil; 2 tsp balsamic vinegar; 1 bunch rocket, trimmed, large leaves torn; 2 ripe tomatoes, cut into thin wedges; 100g feta, crumbled

Crumbed eggplant salad

0 Likes

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

"Eggplant: A versatile and nutritious veggie in disguise as a fruit."

Ingredients:

125ml olive oil
4 small Lebanese eggplant, trimmed, sliced 5mm thick lengthways
Plain flour, to dust
Salt & freshly ground pepper
Milk, to coat
Purchased breadcrumbs, to coat
18.20 gm extra virgin olive oil
2 tsp balsamic vinegar
1 bunch rocket, trimmed, large leaves torn
2 ripe tomatoes, cut into thin wedges
100g feta, crumbled

Instructions:

In a large frying pan over medium-high heat, warm 2 tablespoons of olive oil. Cook the eggplant, turning frequently, for about 4 minutes until it turns a light golden color. Allow it to cool completely before moving on, then discard the oil.
Season the flour with salt and pepper, coat the eggplant in it, shaking off any excess. Dip the coated eggplant into milk, then breadcrumbs to fully coat.
Heat the rest of the olive oil in the frying pan over medium heat, then fry the eggplant for 1-2 minutes on each side until golden. Drain on a plate lined with paper towel.
Mix the extra virgin olive oil and balsamic vinegar together. Toss the rocket, tomatoes, salt, pepper, and dressing in a bowl. Serve on plates, topping with eggplant and scattered feta.

We use cookies

Similar Recipes

Crumbed eggplant stack with bacon

Crumbed eggplant with mint yoghurt dip

Parmigiana with the lot

Polenta with rustic veg recipe

Crumbed fish with pickled onion relish