Eggplant Salad Recipe

Name: Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large bowl add the eggplant and milk.
2
Let soak about 30 minutes, then strain and set aside.
3
Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray.
4
Toss the drained eggplant into the egg until evenly coated.
5
Remove with a slotted spoon and allow any excess to drip back into the bowl.
6
Drop the eggplant into the cornmeal and toss to coat well.
7
Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.
8
Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
9
In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
10
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.
11
Remove from fryer with a slotted spoon and drain on paper towels.
12
Place salad in serving plates and top each serving with eggplant.

739

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 17 ingredients. The key ingredients include: 2 large eggplants (peeled and sliced), 1 pint milk (for soaking eggplant in), 4 eggs, 1 pound yellow cornmeal, and more.

Yes, Eggplant 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.

Eggplant Salad

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