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EGGPLANT - Eggplant Croutons on Romaine
Nb persons: 4
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| Deep-Fried Eggplant Croutons Recipe courtesy Aaron McCargo Jr. Ingredients | |
| Canola oil, for frying | |
| 1/2 cup | all-purpose flour |
| 3 | eggs, beaten |
| 1 cup | seasoned Italian bread crumbs |
| 1 | eggplant, peeled and diced into 1/2-inch cubes |
| Salt | |
| Vinaigrette: | |
| 1/4 cup | red wine vinegar |
| 2 tablespoons | minced garlic |
| 1 tablespoon | Dijon mustard |
| 3/4 cup | olive oil |
| 2 teaspoons | chopped fresh oregano leaves |
| 1 tablespoon | chopped basil leaves |
| 1 teaspoon | salt |
| 1/2 teaspoon | coarsely ground black pepper |
| 1 bag | spring mix greens |
| 1 heart romaine, chopped | |
| 10 | basil leaves, torn |
| 10 | fresh oregano leaves |
| 10 | parsley leaves |
| 1/4 cup | grated Parmesan |
| 1/2 cup | halved cherry tomatoes |
| 1/2 | red onion, thinly sliced |
Directions
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.
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