Deep-fried aubergine croutons

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
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
1) Preheat a fryer to 190C.

2) In separate shallow dishes, add flour, egg and breadcrumbs. Coat the aubergine cubes in the flour, then the egg and finally through the breadcrumbs. 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.

3) In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.

Toss with the desired amount of dressing, top with aubergine croutons and serve.


Vinaigrette:

1) 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.

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