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  • Aubergine Salad With Mushroom Dressing

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    Aubergine Salad With Mushroom Dressing
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. Flour
    • 2 Tbsp. Bayou Blast, see * Note
    • 1 x Egg
    • 1/2 c. Lowfat milk
    • 1 c. Yellow cornmeal
    • 1 lrg Aubergine, peeled, and Cut into 1/2"-thick sticks
    • 1/2 c. Extra virgin olive oil
    • 1 tsp Salt
    • 8 c. Assorted greens, rinsed, dry (endive, arugula, radicchio) Mushroom Dressing, see * Note
    • 1/2 c. Coarsely-grated Parmesan cheese

    Directions

    1. In a bowl stir together flour and 1 Tbsp. Bayou Blast. Beat egg and lowfat milk in another bowl. Blend cornmeal and remaining 1 Tbsp. Creole seasoning in a third bowl. Dredge aubergine in seasoned flour, then egg mix, and finally seasoned cornmeal; shake off any excess cornmeal. Heat oil in a large skillet till very warm and fry aubergine in batches, turning occasionally, till crisp and golden brown-brown, about 5 min. Transfer with a slotted spoon to paper towels to drain. Sprinkle with salt. Toss greens with 1 c. Mushroom Dressing and divide among 4 plates. Arrange aubergine on top and drizzle with remaining dressing and cheese.
    2. This recipe yields 4servings.

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