DEEP-FRIED EGGPLANT CROUTONS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat a fryer to 375 degrees F.
- In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- Vinaigrette:
- In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
- In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
- Toss with the desired amount of dressing, top with eggplant croutons and serve.
MOROCCAN FRIED EGGPLANT
Make and share this Moroccan Fried Eggplant recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the eggplants and cut off the ends.
- Pare the skin off of the eggplants in strips to leave a striped effect.
- Cut each eggplant into 1/4" slices and set aside.
- In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated.
- In a large frying pan, pour enough oil to coat the bottom.
- Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown.
- Transfer to a plate lined with paper towels to drain.
- Serve warm or at room temperature.
Nutrition Facts : Calories 104.5, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.8, Sodium 332.1, Carbohydrate 16, Fiber 9.4, Sugar 6.6, Protein 6
DEEP-FRIED EGGPLANT CROUTONS WITH A SALAD!
Make and share this Deep-Fried Eggplant Croutons With a Salad! recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat a fryer to 375 degrees F.
- In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- Vinaigrette:
- In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
- In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
- Toss with the desired amount of dressing, top with eggplant croutons and serve.
Nutrition Facts : Calories 689.2, Fat 48.8, SaturatedFat 8.4, Cholesterol 164.4, Sodium 1317.7, Carbohydrate 49.5, Fiber 10.4, Sugar 8, Protein 17.1
PAN-FRIED EGGPLANT SALAD WITH TOMATOES
One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy.
Provided by Afiyet_olson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
- Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
- Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
- Mix eggplants, cherry tomatoes, and dressing in a bowl.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 16.7 g, Fat 14.2 g, Fiber 8.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 113.7 mg, Sugar 5.3 g
FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.
FRIED EGGPLANT, TOMATO, AND CUCUMBER SALAD
Provided by Yotam Ottolenghi
Categories Salad Tomato Vegetarian Lunch Buffet Cucumber Eggplant Spring Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 14
Steps:
- Purée cilantro, parsley, garlic, half of chiles, and 1/4 cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
- Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
- Place eggplants in a colander set in the sink; season with 3/4 teaspoon salt. Let sit 30 minutes to drain, then pat dry.
- Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.
- Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.
- Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.
- Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
- Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.
SALAD OF FRESH HERBS AND GREENS WITH FRIED EGGPLANT
Make this Turkish-inspired side dish into a light summer main course by adding grilled shrimp or chicken or by simply sprinkling with goat cheese. What to drink: Assyrtiko (a white varietal from Greece), Pinot Grigio, or Sauvignon Blanc.
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.)
- Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut eggplants crosswise into 1/3-inch-thick rounds. Place rounds in large colander. Sprinkle generously with kosher salt and toss to coat evenly. Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour. Rinse rounds, 1 at a time, and press to release excess moisture. Arrange rounds in single layer on several thicknesses of paper towels. Pat dry with additional towels.
- Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches, fry eggplant until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side. Transfer eggplant to paper towels to drain.
- Overlap eggplant rounds on platter. Sprinkle with pepper and more sumac, if desired. Toss herbs and greens with dressing; season to taste with salt and pepper. Mound salad atop eggplant. Garnish with nasturtium blossoms, if desired, and serve.
- *A fruity and acidic seasoning powder made from ground dried sumac berries. It is available at Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).
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FRIED EGGPLANT SALAD - ASWEETLIFE
From asweetlife.org
5/5 (1)Estimated Reading Time 2 minsServings 4
EASY FRIED EGGPLANT SALAD - JAMIE GELLER
From jamiegeller.com
Cuisine Israeli & Middle EasternCategory Salads, AppetizersServings 6Total Time 30 mins
- Heat 1 inch of oil in medium sized frying pan and fry eggplant rounds until golden brown, set aside on paper towels.
- Drain oil from frying pan, leaving about a tablespoon of oil still in the pan. Place the red pepper and garlic in the pan and sauté until soft, about 3 minutes.
- Add the eggplant rounds back into pan, adding vinegar, salt and pepper and cook for about 2 minutes.
FRIED EGGPLANT SALAD WITH FETA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Published 2015-04-16Total Time 45 mins
- In a large saucepan, heat 1 inch of vegetable oil to 350°. Add half of the eggplant and fry over moderately high heat, stirring, until lightly browned, 5 to 7 minutes. Transfer the eggplant to a paper towel–lined baking sheet to drain; season with salt and pepper. Repeat with the remaining eggplant.
- In a bowl, whisk the vinegar with the olive oil and garlic. Add the eggplant, scallions and bell peppers and toss well. Season with salt and pepper and toss again. Sprinkle the feta on top and serve.
SRI LANKAN EGGPLANT SALAD - MYSPICYKITCHEN
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From greenbowl2soul.com
- Peel the eggplants and slice them vertically (around 1/2 cm thickness). Sprinkle some salt and keep aside for 5 to 10 minutes. The eggplants will release water, wipe that out with a paper towel.
- Heat oil in a pan and shallow fry the eggplant slices till they turn golden brown. Take them out on a paper towel and wipe out the excess oil by dabbing with another paper towel.
FRIED EGGPLANT SALAD RECIPE: HOW TO MAKE FRIED EGGPLANT ...
From recipes.timesofindia.com
- To prepare this healthy salad recipe, wash the eggplants and slice them into desired shapes. Next, wash the bell peppers and slice them in a bowl. Then, cut thick slices of spring onions in a bowl and keep aside until required. Afterwards, peel the skin of garlic and mince them in a small bowl.
- Now, heat refined oil in a pan over medium flame and stir fry the eggplants until they turn brown. Remove and drain the excess oil using clean paper towels. Transfer to a large bowl and season with salt and black pepper.
- In a separate bowl, prepare the dressing by mixing together olive oil, red wine vinegar and minced garlic.
FRIED EGGPLANT IN YOGURT SAUCE | ISLAND SMILE
From islandsmile.org
- Season the brinjal slices with salt and fry them in small batches over low medium heat until crispy and golden in color.
FRIED EGGPLANT, TOMATO, AND CUCUMBER SALAD RECIPE | BON ...
From bonappetit.com
- Purée cilantro, parsley, garlic, half of chiles, and ¼ cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
- Whisk yogurt, lemon juice, and remaining ¼ cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
- Place eggplants in a colander set in the sink; season with ¾ tsp. salt. Let sit 30 minutes to drain, then pat dry.
ISRAELI FRIED EGGPLANT SALAD - KOSHER COWBOY RECIPES
From koshercowboy.com
- Slice eggplant lengthwise in half. Score the inside and drizzle 2 tbsp olive oil on the inside of each half.
- Place both halves face down (skin side up) on cookie sheet (or aluminum foil) and slide onto shelf. Broil for 10 minutes. The skin should be brown and start to dry. Remove from oven and let cool.
AIR-FRIED EGGPLANT SALAD - HUNGRY LANKAN
From hungrylankan.com
- Cut eggplants into long strips. About 1 cm thick. Use long Asian eggplants for this (not the big Mediterranean eggplants)
- Put all the eggplants into a bowl, add turmeric, some oil about 2 tsp and mix well so that each and every piece gets covered with oil. Add more or less according to the amount of eggplant you use. The only requirement here is to coat all the eggplant pieces with a very thin layer of oil. Turmeric is totally optional. If you want you can add salt too. But I like to add salt at the end. That way it's easier to can control the saltiness of the final salad.
- Put them into the air fryer basket and arrange them to a single layer. You may have to fry them for few batches depending on the size of the basket and the amount of eggplants you have. Do not overcrowd. Fry them on 375 F for 4 - 5 mins. Take the basket out. Shake and fry for 2 to 4 mins more. This time may vary depending on the air fryer you use.
MEDITERRANEAN CHICKPEA SALAD WITH ZA’ATAR AND FRIED ...
From themediterraneandish.com
- Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will "sweat out" its bitterness as it sits.) Now line another large tray or baking sheet with a paper bag topped with paper towel and place it near the stove.
- Pat the eggplant dry. Heat 4 to 5 tbsp extra virgin olive oil over medium/medium-high heat until shimmering but not smoking. Fry the eggplant in the oil in batches (do this carefully and do not crowd the skillet). When the eggplant slices turn golden brown on one side, turn over and fry on the other side. Remove the eggplant slices with a slotted spatula and arrange them on the paper towel-lined tray to drain and cool.
CRISPY EGGPLANT SALAD - COMFORT & PEASANT - FOOD
From comfortandpeasant.com
- Slice eggplant into 1/2-inch (1-cm) thick slices and place in a colander in the sink. Sprinkle with kosher salt and toss so the slices are well coated. Let sit to drain for 30 minutes. Wipe salt off and dab with paper towel to dry.
- Create a breading station by placing the flour on a large plate and seasoning with salt and pepper. Beat the eggs in a small bowl. Add the panko to another large plate and set all 3 aside.
- Dip each eggplant slice in flour, shaking off the excess then dip in the egg mixture, letting excess drain, then press into the panko crumbs. Place breaded eggplant on a plate until ready to fry.
FRIED EGGPLANT CAPRESE - 3 WAYS - HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
- Peel the eggplant skin in stripes. This removes half of the skin and leaves some on for better flavor.
- Slice eggplant in 1/2 inch round, thick slices. Liberally salt both sides and place the slices in a colander standing up (not flat). This helps them to drain. Place a plate on top and weigh down with a heavy item ( i.e. a large can tomatoes or ceramic container). Place the colander on a plate to catch the liquid. Let drain for 60 minutes.
- Rinse the eggplant slices under cold water to remove the salt and pat/squeeze dry. The purpose of the salting is to remove bitterness and to helps the sponge-like texture from getting too greasy when frying.
MIDDLE EASTERN FRIED EGGPLANT SALAD (BETINJAN MEQLI) - THE ...
From thematbakh.com
- Cut the eggplants into 1-inch cubes, then pour some oil into a frying pan (just enough to cover the bottom of the pan) and fry your eggplants, stirring frequently until fully golden. Set on a paper towel until fully cooled.
- Smash the garlic and mix with the lemon juice, vinegar, and spices, then pour on top and let sit for 15 minutes before serving.
FRIED EGGPLANT SALAD - JAMIE GELLER
From jamiegeller.com
- Lightly beat eggs in a second shallow bowl, then stir together panko and cornmeal and more salt and pepper to taste. (Make one and taste test) Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated.
CAPRESE SALAD WITH FRIED EGGPLANT - HAPPILY UNPROCESSED
From happilyunprocessed.com
- After slicing the eggplant put it on a plate or paper towels and sprinkle with salt. Let it sit for 20 min. Rinse off and pat dry
- Heat a few tablespoons of oil in a large sauté pan. Just enough to coat the bottom and let it heat up until if you sprinkle water on it it will spit.
7 FAST EGGPLANT SALADS | FOOD & WINE
From foodandwine.com
- Eggplant Potato Salad. F&W's Kay Chun combines bacon, eggplant and potatoes with a bright dill-and-lemon dressing.
- Grilled Eggplant Salad with Walnuts. This easy salad is great on its own or as a spread for flatbread.
- Fried Eggplant Salad with Feta. What's the secret to this delicious Mediterranean-inspired salad? Leaving some of the skin on the eggplant adds fantastic texture.
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- Start to heat the oil in a large pan with higher sides over medium heat. You will need about 1/2-1" of oil in the pan.
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- Easy Fried Eggplant. In the South, fried eggplant is nearly as beloved as fried green tomatoes, fried okra, and fried yellow squash. When you fry eggplant, the center is so tender and creamy.
- Classic Baba Ganoush. When it comes to healthy eggplant recipes, few can rival the flavor and diversity of classic baba ganoush. Baba ganoush is like hummus but it’s made with eggplant instead of chickpeas.
- Baked Eggplant Parmesan. If you love the idea of eggplant parmesan but don’t want a lot of fried foods, this baked eggplant parmesan is going to save dinner at your house.
FRESH CAPRESE SALAD WITH CRISPY EGGPLANT - STRAIGHT TO THE ...
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- Wash and dry your eggplant. Begin to slice thinly, about 1/4 of an inch rounds. You should get about 8 nice rounds.
- Place the rounds on a paper towel covered board and lightly sprinkle with kosher salt on both sides. Place another layer of paper towels on top, followed by another heavy cutting board. Let sit for 10-15 minutes. We are slightly drying the eggplant before dredging.
FRIED EGGPLANT RECIPE - HEALTHIER STEPS
From healthiersteps.com
- You can choose to peel your eggplant or not. I feel that peeling makes for a better sandwich but I also don't mind the taste of the skin, plus there are added nutritional benefits to leaving it on. Cut up your eggplant into shape of your choice.
- Add all the ingredients for the soak to a large bowl and mix. Add eggplant and soak for at least 30 minutes, preferably 2 hours.
- Mix all the ingredients for the batter, except for the water, until well incorporated. Add water slowly, while stirring. Your batter should turn into a runny paste consistency. You may not need as much water, or you may need to add more, so don't add it all at once.
EGGPLANT CAPRESE SALAD WITH CRISPY GARLIC & AGED BALSAMIC
From irenamacri.com
- Slice the eggplant and spread the disks on a chopping board or a plate. Sprinkle evenly with sea salt. Leave for 5-10 minutes to draw out some of the juices. This will make the eggplant less oil hungry. Pat the pieces lightly with paper towel.
- Heat a thin layer of olive oil in a large frying pan over medium-high heat (not too hot as to not burn the oil). Once hot, add the eggplant slices and cook for 3-4 minutes on each side until grill marks appear. You will need to drizzle more oil over the slices once you turn them as they will absorb the initial amount instantly. They will not cook properly if left too dry. Don’t panic too much about the amount of olive oil used, it’s all good stuff and not a problem in a lower carbohydrate dish such as this one.
FRIED EGGPLANT SALAD WITH SESAME DRESSING RECIPE | GOOD FOOD
From goodfood.com.au
- 1.Halve the eggplants lengthways and cut into ½ cm slices on the diagonal. Heat a large frying pan over high heat and add olive oil (see tip). Fry the eggplant in batches, seasoning with salt and removing from the pan when both sides are a deep golden brown. Add more oil if needed and fry the onion until golden brown.
- 2. For the dressing, combine the ingredients and stir to combine. Taste and adjust for seasoning. Toss the fried eggplant and onion with the cucumber, parsley (if using) and baby salad leaves, then add enough of the dressing to coat the leaves. Transfer to a serving plate and scatter with the feta.
- Adam's tip Eggplant will absorb oil as it starts to cook, but will release a lot of it back into the pan as cooking continues. So don't be tempted to add too much oil. And no, you don't need to salt eggplant beforehand.
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