0.0 – 0 reviews • Easy Lunch Recipes
| Level: |
Easy |
| Total: |
1 hr 25 min |
| Prep: |
35 min |
| Inactive: |
40 min |
| Cook: |
10 min |
| Yield: |
6 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
Instructions
- 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.
- Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
- In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1298 |
| Total Fat |
95 g |
| Saturated Fat |
9 g |
| Carbohydrates |
103 g |
| Dietary Fiber |
20 g |
| Sugar |
25 g |
| Protein |
16 g |
| Cholesterol |
107 mg |
| Sodium |
2033 mg |
