Crumbed eggplant salad

Crumbed eggplant salad

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Although technically a fruit, nutrient flourishing eggplant is best eaten and cooked subsequently a vegetable.

The ingredient of Crumbed eggplant salad

  1. 1/2 cup (125ml) olive oil
  2. 4 small Lebanese eggplant, trimmed, sliced 5mm thick lengthways
  3. Plain flour, to dust
  4. Salt & freshly auditorium showground pepper
  5. Milk, to coat
  6. Purchased breadcrumbs, to coat
  7. 1 tbsp further virgin olive oil
  8. 2 tsp balsamic vinegar
  9. 1 bunch rocket, trimmed, large leaves torn
  10. 2 ripe tomatoes, cut into thin wedges
  11. 100g feta, crumbled

The instruction how to make Crumbed eggplant salad

  1. Heat 2 tablespoons olive oil in a large frying pan beyond a medium-high heat. amass the eggplant and cook, turning often, for 4 minutes or until spacious golden. Set aside to cool completely. Discard the oil.
  2. Season the flour considering salt and pepper. Coat the eggplant in the flour and shake off any excess. Dip into the milk and subsequently next into the breadcrumbs to fully coat.
  3. Heat the steadfast olive oil in the frying pan. Heat exceeding a medium heat. Cook the eggplant for 1-2 minutes each side just until golden. Transfer to a plate lined like paper towel to drain.
  4. put in the new virgin olive oil and balsamic vinegar. Toss the rocket, tomatoes, salt, pepper and the dressing in a bowl. Divide along with serving plates and height past the eggplant. Scatter with the feta to serve.

Nutritions of Crumbed eggplant salad

calories: 383.595 calories
fatContent: 39 grams fat
saturatedFatContent: 9 grams saturated fat
carbohydrateContent: 3 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 6 grams protein
cholesterolContent: 16 milligrams cholesterol
sodiumContent: 286.24 milligrams sodium

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