Although technically a fruit, nutrient rich eggplant is best eaten and cooked like a vegetable.
- Heat 2 tablespoons olive oil in a large frying pan over a medium-high heat. Add the eggplant and cook, turning often, for 4 minutes or until light golden. Set aside to cool completely. Discard the oil.
- Season the flour with salt and pepper. Coat the eggplant in the flour and shake off any excess. Dip into the milk and then into the breadcrumbs to fully coat.
- Heat the remaining olive oil in the frying pan. Heat over a medium heat. Cook the eggplant for 1-2 minutes each side just until golden. Transfer to a plate lined with paper towel to drain.
- Combine the extra virgin olive oil and balsamic vinegar. Toss the rocket, tomatoes, salt, pepper and the dressing in a bowl. Divide among serving plates and top with the eggplant. Scatter with the feta to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set