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Receta Eggplant Salad With Mushroom Dressing
by Global Cookbook

Eggplant Salad With Mushroom Dressing
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  Raciónes: 4

Ingredientes

  • 1/2 c. Flour
  • 2 Tbsp. Bayou Blast see * Note
  • 1 x Egg
  • 1/2 c. Lowfat milk
  • 1 c. Yellow cornmeal
  • 1 lrg Eggplant peeled, and cut into 1/2"-thick sticks
  • 1/2 c. Extra virgin olive oil
  • 1 tsp Salt
  • 8 c. Assorted greens rinsed, dry (endive, arugula, radicchio) Mushroom Dressing see * Note
  • 1/2 c. Coarsely-grated Parmesan cheese

Direcciones

  1. In a bowl stir together flour and 1 Tbsp. Bayou Blast. Beat egg and lowfat milk in another bowl. Blend cornmeal and remaining 1 Tbsp. Creole seasoning in a third bowl. Dredge eggplant in seasoned flour, then egg mix, and finally seasoned cornmeal; shake off any excess cornmeal.
  2. Heat oil in a large skillet till very warm and fry eggplant in batches, turning occasionally, till crisp and golden brown-brown, about 5 min. Transfer with a slotted spoon to paper towels to drain. Sprinkle with salt.
  3. Toss greens with 1 c. Mushroom Dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese.
  4. This recipe yields 4 servings.