Eggplant salad

Discover a delectable eggplant salad recipe bursting with flavors and textures. Perfect for those looking for a healthy and satisfying dish.

Ingredients:

• 2 large eggplants (peeled and sliced)
• 1 pint milk (for soaking eggplant in)
• 4 eggs
• 450g 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

Instructions:

1. Combine eggplant and milk in a large bowl. Let it soak for approximately 30 minutes, then strain and set it aside. Beat the eggs in a medium glass bowl and spread cornmeal on a flat sheet tray. Dip the drained eggplant in the beaten eggs until fully covered. Use a slotted spoon to take it out, allowing excess to drip off. Coat the eggplant with cornmeal by tossing it on the sheet tray. After coating, transfer the eggplant to a shallow bowl and refrigerate until ready to use.
2. Whisk together 1/3 cup of olive oil, rice wine vinegar, and mustard in a small bowl. Season with salt and pepper to taste.
3. In a large bowl, mix all salad ingredients, including torn mint leaves, and drizzle the dressing on top.
4. In a deep-fryer or large saute pan, heat oil to 180 °C. If necessary, fry the eggplant in batches until crispy and golden brown. Use a slotted spoon to remove from the fryer and place on paper towels to drain excess oil. Serve salad on plates and add fried eggplant on top of each.

Summary:

• Calories: 7780 kcal
• Fat: 571 g
• Protein: 98 g
• Carbs: 617 g
• Potassium: 10371 mg
• Magnesium: 754 mg