I'm All About Eggplants
Without further adieu, on to tonight's post..
Eggplant is one of those things that I have just started getting into. I really can't say why its taken me so long to appreciate and understand how delicious and versatile it really is. Similar to the mushroom, eggplants are like little sponges that soak up the flavors of whatever you're working with. And when you roast them or fry them up? That's when the magic really starts. They take on this light and soft texture that is just so incredible. Yum, yum, yum! Why hadn't I known this sooner? I've been missing out on years of eggplant deliciousness.
To make up for some lost time, I made some quick-fried eggplants and then topped it all of with a simple, yet so delicious heirloom tomato basil and mozzarella salad. The fresh salad complimented the crispy exterior of the fried eggplant, that once bitten into, gave way to soft eggplant.
To fry up the eggplant, I used a traditional egg wash (two eggs and a little splash of water) and an even mix of breadcrumbs and cornmeal. I really liked the cornmeal here, it provided a little extra depth to the texture of the dish and gave my little eggplants a nice golden hue.
Oh dear sweet eggplants, where have you been all my life?
Fried Eggplant and Tomato Salad
- 1 eggplant, peeled and sliced into rounds
- About 2 cups of breadcrumbs
- About 1 cup cornmeal
- 2 eggs
- A splash of water
- 2 tomatoes (I used heirloom tomatoes here), diced
- Chopped fresh mozzarella
- A couple leaves of fresh basil
- A drizzle of extra virgin olive oil
- A drizzle of balsamic
- Salt and pepper to taste
Heat some olive oil in a heavy pan on medium high heat. Dip the eggplant rounds into the egg and water mixture and then dip them in bread crumb/cornmeal mixture. Lay the breaded eggplants into a pan and let them for fry for a couple of minutes. Meanwhile, assemble the tomatoes, basil, a drizzle of olive oil and balsamic and mozzarella into a bowl and mix it together. Set aside. Keep checking the eggplant, and turn it when it starts to soften and the outside starts to brown a little. Once the eggplant is browned on both sides, put them on the plate and top with the tomato salad. Serve immediately.
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