Best Deep Fried Eggplant Croutons With A Salad Recipes

DEEP-FRIED EGGPLANT CROUTONS

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.

EGGPLANT (AUBERGINE) CROUTONS

Steps:

• Preheat oven to 300 degrees.
• Slice eggplant into rounds and 1/2 inch thick. Sprinkle lightly with salt.
• Place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. Bake for 20 minutes or until the eggplant shrinks and becomes dry.
• Lightly rinse each slice to remove excess salt. Pat dry with paper towels.
• Combine oil and paprika in a small frying pan.
• Oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. Drain on paper towels. Serve warm.

FRESH SPRING SALAD WITH EGGPLANT CROUTONS

Steps:

• 1. 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.
• 2. 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.