Fried eggplant and tomato salad

Fried eggplant and tomato salad is a savory and satisfying dish that combines the rich, crispy texture of fried eggplant with the juicy freshness of tomatoes. It’s perfect as a main course or a hearty side. Here’s how to make it:

Ingredients:

For the Salad:

• 2 medium eggplants, sliced into rounds or half-moons
• 4 ripe tomatoes, chopped or sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves or parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons capers (optional)

For the Breading:

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (plain or seasoned)
• Salt and pepper, to taste

For Frying:

• Vegetable oil (such as canola or olive oil) for frying

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar (or red wine vinegar)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Prepare the Eggplant:

1. Slice the Eggplant:

   • Slice the eggplants into rounds or half-moons, about 1/4-inch thick.

2. Salt the Eggplant (optional):

   • Sprinkle the slices with salt and let them sit for about 20 minutes to draw out excess moisture. Rinse off the salt and pat the slices dry with paper towels. This step helps to reduce bitterness and improve the texture.

2. Bread the Eggplant:

1. Set Up Breading Station:

   • Place the flour in one bowl, beaten eggs in another, and breadcrumbs in a third.

2. Bread the Eggplant:

   • Dredge each eggplant slice in flour, then dip in the beaten eggs, and coat with breadcrumbs. Press the breadcrumbs on to ensure they stick well.

3. Fry the Eggplant:

1. Heat the Oil:

   • Heat a generous amount of vegetable oil in a large skillet over medium-high heat.

2. Fry the Eggplant:

   • Fry the eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Avoid overcrowding the skillet. Drain the fried eggplant on paper towels.

4. Prepare the Dressing:

1. Combine Ingredients:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

5. Assemble the Salad:

1. Combine Ingredients:

   • In a large bowl, combine the fried eggplant slices, chopped tomatoes, red onion, and fresh basil or parsley.

2. Add Dressing:

   • Drizzle the dressing over the salad and toss gently to coat all the ingredients.

3. Add Optional Ingredients:

   • Sprinkle with crumbled feta cheese and capers, if using.

6. Serve:

1. Serve Immediately:
   • Serve the salad warm or at room temperature for the best texture and flavor.

Tips:

• Eggplant Preparation: Ensure the eggplant slices are well-dried before breading and frying to achieve a crispy texture.
• Alternative Cooking Methods: For a lighter version, you can bake the breaded eggplant slices at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
• Customization: Feel free to add other ingredients such as olives, roasted peppers, or chickpeas for extra flavor and texture.

Enjoy your fried eggplant and tomato salad—a delicious combination of crispy, savory, and fresh flavors!