Crumbed eggplant salad

Although technically a fruit, nutrient rich eggplant is best eaten and cooked like a vegetable.

Recipe «Crumbed eggplant salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup olive oil, 4 small Lebanese eggplant, trimmed, sliced 5mm thick lengthways, Plain flour, to dust, Salt & freshly ground pepper, Milk, to coat , Purchased breadcrumbs, to coat, 1 tbsp extra virgin olive oil, 2 tsp balsamic vinegar , 1 bunch rocket, trimmed, large leaves torn, 2 ripe tomatoes, cut into thin wedges, 100g feta, crumbled.

Ingredients:

• 1/2 cup olive oil 
• 4 small Lebanese eggplant, trimmed, sliced 5mm thick lengthways 
• Plain flour, to dust 
• Salt & freshly ground pepper 
• Milk, to coat 
• Purchased breadcrumbs, to coat 
• 1 tbsp extra virgin olive oil 
• 2 tsp balsamic vinegar 
• 1 bunch rocket, trimmed, large leaves torn 
• 2 ripe tomatoes, cut into thin wedges 
• 100g feta, crumbled 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.