Breaded Eggplant Tomato Salad

Croutons, or crunchy croutons, are usually made from bread and, it would seem difficult to come up with something else. However, from vegetables it turns out no less tasty seasoning. The main difference between eggplant croutons from simply fried eggplant breaded, first of all, in the degree of frying. Crutons are fried until crisp, so they напоминают сухарики. Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Salad with vinaigrette dressing

• 1/4 Art. wine vinegar
• 2 tbsp. l grated garlic
• 1 tbsp. l Dijon mustard
• 3/4 Art. olive oil
• 2 tsp chopped fresh oregano leaves
• 1 tbsp. l chopped basil leaves
• 1 tsp salt
• 1/2 tsp coarsely ground black pepper
• 1 sachet of spring greens
• 1 Roman salad (Romaine lettuce), cut
• 10 basil leaves, crumble
• 10 fresh oregano leaves
• 10 sprigs of parsley
• 1/4 Art. grated parmesan
• 1/2 tbsp. cut cherry tomatoes in half
• 1/2 red onion, thinly sliced in rings

Eggplant croutons

• 1 eggplant, peeled and diced into 1 – 1.5 cm.
• 1/2 tbsp. flour
• 3 eggs
• 1 tbsp. breadcrumbs with Italian herbs
• Salt
• Deep-Fried Rapeseed Oil
• Optional equipment: deep fryer

Recipes with similar ingredients: romaine lettuce, cherry tomatoes, eggplant, breadcrumbs, wine vinegar, Dijon mustard, Parmesan cheese, red onion, garlic, oregano, basil

Recipe preparation:

1. Preheat the deep-frying oil to 190 ° C. In separate bowls place flour, beaten eggs, breadcrumbs. Eggplant cubes roll in flour, then dip in the egg and breaded in breadcrumbs. Put the eggplant in a deep fryer and fry until golden brown crusts about 2-3 minutes. Put eggplant on a plate, covered with a paper towel to absorb fat. Salt and set aside for a while.
2. In a small bowl, combine wine vinegar, garlic and Dijon mustard. Pour in olive oil gradually, stir to the resulting emulsion. Add herbs, salt, pepper. Set aside salad dressings.
3. In a deep serving salad bowl, mix greens, cheese, tomatoes and onions. Add vinaigrette dressing (quantity per if desired), sprinkle with eggplant croutons and serve the salad on table.