Eggplant Salad

  • Yield : 6 servings
  • Prep Time : 35m
  • Cook Time : 10m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    161 calorie
  • Fat

    11 grams
  • Saturated Fat

    1.5 grams
  • Cholesterol

    0 milligrams
  • Sodium

    79 milligrams
  • Carbohydrate

    17 grams
  • Fiber

    9.5 grams
  • Protein

    3 grams
  • Sugar

    7 grams


  • 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


Step 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.

Step 2

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

Step 3

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

Step 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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