Crumbed eggplant salad

Preparation Time 20 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
* 1/2 cup (125ml) olive oil
* 4 small Lebanese eggplant, trimmed, sliced 5mm thick lengthways
* Plain flour, to dust
* Salt & freshly ground pepper
* Milk, to coat
* Purchased breadcrumbs, to coat
* 1 tbs extra virgin olive oil
* 2 tsp balsamic vinegar
* 1 bunch rocket, trimmed, large leaves torn
* 2 ripe tomatoes, cut into thin wedges
* 100g feta, crumbled


Method
1. Heat 2 tbs olive oil in a large frying pan over a medium-high heat. Add the eggplant and cook, turning often, for 4 minutes or until light golden. Set aside to cool completely. Discard the oil.
2. Season the flour with salt and pepper. Coat the eggplant in the flour and shake off any excess. Dip into the milk and then into the breadcrumbs to fully coat.
3. Heat the remaining olive oil in the frying pan. Heat over a medium heat. Cook the eggplant for 1-2 minutes each side just until golden. Transfer to a plate lined with paper towel to drain.
4. Combine the extra virgin olive oil and balsamic vinegar. Toss the rocket, tomatoes, salt, pepper and the dressing in a bowl. Divide among serving plates and top with the eggplant. Scatter with the feta to serve.

Source
Fresh Living - Page 51
Recipe by Gemma Purcell