Eggplant Salad

Name: Eggplant Salad
Ingredients: Roast on an oiled baking sheet sprinkle with olive oil & salt 8 min. on each side at 400°F (until browned); Dress with olive oil, salt, & pepper; ¼c (10 g) chopped basil; Slice 1 large eggplant into ½-inch rounds; cheese & garlic; eggplant (cooled); Cut 4 elephant garlic cloves into paper-thin slices & fry on med/high heat in olive oil until golden & crisp (30 sec.); Dip 8 thick slices of mozzarella in 1 beaten egg, then in bread crumbs fry on med/high in olive oil until golden (about 1 min. per side, drain on paper towels); 1c (150 g) cherry tomatoes; sprinkle with olive oil & salt

Preparation info

Difficulty
Easy

Appears in

The Forest Feast

By Erin Gleeson

Published 2014

About

Method

Slice 1 large eggplant into ½-inch rounds
Roast on an oiled baking sheet
- sprinkle with

Method

Photos