Salad Of Fresh Herbs And Greens With Fried Eggplant Recipes

SALAD OF FRESH HERBS AND GREENS WITH FRIED EGGPLANT

Steps:

• Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.)
• Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut eggplants crosswise into 1/3-inch-thick rounds. Place rounds in large colander. Sprinkle generously with kosher salt and toss to coat evenly. Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour. Rinse rounds, 1 at a time, and press to release excess moisture. Arrange rounds in single layer on several thicknesses of paper towels. Pat dry with additional towels.
• Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches, fry eggplant until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side. Transfer eggplant to paper towels to drain.
• Overlap eggplant rounds on platter. Sprinkle with pepper and more sumac, if desired. Toss herbs and greens with dressing; season to taste with salt and pepper. Mound salad atop eggplant. Garnish with nasturtium blossoms, if desired, and serve.
• *A fruity and acidic seasoning powder made from ground dried sumac berries. It is available at Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

DEEP-FRIED EGGPLANT CROUTONS WITH A SALAD!

Steps:

• Preheat a fryer to 375 degrees F.
• In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. 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.
• Vinaigrette:
• 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.
• In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
• Toss with the desired amount of dressing, top with eggplant croutons and serve.

MIXED GREENS SALAD WITH FIGS AND HERBS

Steps:

• Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
• Quarter figs vertically; cut quarters in 1/2, and then into slices.
• Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.

HEALTHY EGG SALAD WITH FRESH HERBS

Steps:

• Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
• Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
• Line plates or a platter with arugula, top with the egg salad and serve.