1/1 Photo of Mediterranean Eggplant " Salad"
Chef Jean's Note:
A very light and refreshing summer eggplant dish. This is actually lightly fried, thinly sliced eggplant with a Mediterranean inspired pasta salad on top. It is also a lot like a deconstructed cold lasagna.
My Private Note
Units: US | Metric
- 1 eggplant, peeled
- 3 eggs
- 1/2 cup half-and-half cream
- 1 cup all-purpose flour
- 4 cups vegetable oil, for frying
- 5 lasagna noodles, cooked
- 2 tomatoes, large diced
- 6 ounces fresh mozzarella cheese, cubed
- 1/4 cup capers
- 1/2 cup kalamata olive, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1/2 cup vegetable oil
- salt and pepper, to taste
- 1Slice eggplant lengthwise, about 1/4 in thick.
- 2Whisk the lemon juice, parsley and salt and pepper together in a large bowl, slowly pour in the olive oil while whisking, then slowly pour in the 1/2 cup of vegetable oil while whisking.
- 3Cut the lasagne noodles in thick strips.
- 4Stir in the tomatoes, capers, onion, pasta, mozzarella, and olives. Set aside.
- 5Heat the frying oil in a large frying pan to about 350°F (or hot enough to fry to a golden brown).
- 6Whisk together the eggs and half-and-half.
- 7Dredge the eggplant slices in the flour, then in the egg wash.
- 8Fry each slice of eggplant for about 2 minutes on each side or until golden brown. Lay on paper towels to drain and cover with a cloth towel to keep warm.
- 9Lay two or three slices of eggplant on each plate and pile the pasta salad in the center only to allow the edges to stay nice and crispy.
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Nutritional Facts for Mediterranean Eggplant " Salad"
Serving Size: 1 (452 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1867.3
- Calories from Fat 1670
- Total Fat 185.5 g
- Saturated Fat 28.6 g
- Cholesterol 122.9 mg
- Sodium 481.3 mg
- Total Carbohydrate 41.1 g
- Dietary Fiber 5.1 g
- Sugars 4.8 g
- Protein 16.2 g