Tomato salad with breaded eggplant

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Croutons, or crispy toasts, are typically made with bread, and it might seem hard to imagine anything else. However, vegetables make an equally delicious condiment. The main difference between eggplant croutons and simply breaded, fried eggplant is primarily the degree of frying. Croutons are fried until crispy, resembling croutons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad with vinaigrette dressing

1/4 cup wine vinegar
2 tbsp. l. grated garlic
1 tbsp Dijon mustard
3/4 cup olive oil
2 teaspoons chopped fresh oregano leaves
1 tbsp chopped basil leaves
1 teaspoon of salt
1/2 tsp coarsely ground black pepper
1 packet of spring greens seasoning
1 romaine lettuce, chopped
10 basil leaves, chopped
10 fresh oregano leaves
10 sprigs of parsley
1/4 tbsp. grated parmesan
1/2 cup cherry tomatoes, halved
1/2 red onion, thinly sliced into rings

Eggplant croutons

1 eggplant, peeled and cut into 1-1.5cm cubes.
1/2 cup flour
3 eggs
1 tbsp. breadcrumbs with Italian herbs
Salt
Rapeseed oil for deep frying
Additional equipment: deep fryer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: romaine lettuce, cherry tomatoes, eggplants, breadcrumbs, wine vinegar, Dijon mustard, Parmesan cheese, red onion, garlic, oregano, basil

Cooking the dish according to the recipe:

Heat oil for deep frying to 190°C.

Place flour, beaten eggs, and breadcrumbs in separate bowls. Dredge the eggplant cubes in flour, then dip them in the egg and coat them in breadcrumbs. Place the eggplants in the deep fryer and fry until golden brown, about 2-3 minutes. Transfer the eggplants to a plate lined with paper towels to absorb excess oil. Season with salt and set aside.
In a small bowl, combine the wine vinegar, garlic, and Dijon mustard. Gradually pour in the olive oil, stirring to emulsify. Add the herbs, salt, and pepper. Set aside until ready to use for the salad dressing.

In a deep serving bowl, combine the herbs, cheese, tomatoes and onion. Add vinaigrette dressing (quantity as desired), sprinkle with eggplant croutons and serve the salad.

Categories:

recipe / Deep-frying / Dinner / Salads / Leafy salads / Aaron McCargo Jr.

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