Crispy Dukkah Eggplant And Bean Salad Recipe

Name: Crispy Dukkah Eggplant And Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant large, sliced; 1/2 cup milk; 3/4 cup dried breadcrumbs; 2/3 cup dukkah pistachio, Egyptian spice mix; 2 medium eggs lightly beaten; oil for shallow frying; 15 ounces mixed beans drained and rinsed; 1/2 pound cherry tomatoes halved; 1 bunch arugula trimmed; 2 tablespoons extra-virgin olive oil plus more; 2 tablespoons balsamic vinegar plus more; 3 1/2 ounces feta crumbled

Servings: persons

1 eggplant large, sliced
1/2 cup milk
3/4 cup dried breadcrumbs
2/3 cup dukkah pistachio, Egyptian spice mix
2 medium eggs lightly beaten
oil for shallow frying
15 ounces mixed beans drained and rinsed
1/2 pound cherry tomatoes halved
1 bunch arugula trimmed
2 tablespoons extra-virgin olive oil plus more
2 tablespoons balsamic vinegar plus more
3 1/2 ounces feta crumbled

1
Arrange eggplant in a shallow dish. Pour milk over eggplant and soak for at least 20 mins.
2
In a medium bowl, combine breadcrumbs and 1/3 cup dukkah. Remove eggplant from milk, dip into egg, then coat in breadcrumb mixture, pressing firmly.
3
Heat 1/2-inch oil in large pan over medium heat. Fry eggplant slices in two batches, for 2-3 mins each side, adding more oil between batches as needed. When crisp and golden, drain on paper towel.
4
In a large bowl, combine beans, tomatoes, arugula, oil, and vinegar. Season to taste.
5
Layer eggplant slices with salad on a platter. Sprinkle with feta and remaining dukkah. Drizzle with more oil and vinegar, if desired.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 eggplant large, sliced, 1/2 cup milk, 3/4 cup dried breadcrumbs, 2/3 cup dukkah pistachio, Egyptian spice mix, and more.

Yes, Crispy Dukkah Eggplant And Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Dukkah Eggplant And Bean Salad

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