eggplant salad
This is a hearty and delicious meal!
yield
5 serving(s)
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For eggplant salad
-
for the eggplant
-
2 eggplants – sliced
-
3 eggs – beaten plus splash of water
-
1½ cups flour
-
drizzle of vegetable oil
-
for the salad
-
2 stalks celery – chopped
-
3-4 cloves of garlic – chopped
-
1 tomato – diced
-
½ cup of italian parsley – chopped
-
1 red onion – sliced
-
15 oz. can of black beans – drained
-
½ tsp. red pepper flakes
-
½ tsp. salt
-
½ tsp. dried oregano
-
½ tsp. black pepper
-
parmesan or romano cheese for grating
-
juice of one lemon
-
3-4 tablespoons of olive oil
How To Make eggplant salad
-
1Preheat Oven 350 degrees: Set up two shallow bowls one with the egg-wash and one with the flour. Dip the eggplant slice first in the flour then the egg-wash and again in the flour. Place on a baking sheet and drizzle the slices with the vegetable oil. Bake for 20 – 25 minutes until a nice golden color is achieved. In a bowl combine the beans, tomato, parsley, celery and onion along with the spices lemon juice and olive oil and toss. In a large serving bowl place a layer of eggplant slices; grate the cheese over the slices and spoon the salad on top. Repeat this procedure until all of the eggplant and salad is used. Serve with crusty bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Eggplant Salad:
ADVERTISEMENT