Deep Fried Eggplant Croutons Recipes

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DEEP-FRIED EGGPLANT CROUTONS WITH A SALAD!



Deep-Fried Eggplant Croutons With a Salad! image

Make and share this Deep-Fried Eggplant Croutons With a Salad! recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 22

canola oil, for frying
1/2 cup all-purpose flour
3 eggs, beaten
1 cup seasoned Italian seasoned breadcrumbs
1 eggplant, peeled and diced into 1/2-inch cubes
salt
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons chopped fresh oregano leaves
1 tablespoon chopped basil leaves
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 (6 ounce) bag mixed spring greens
1 romaine lettuce hearts, chopped
10 basil leaves, torn
10 fresh oregano leaves
10 fresh parsley leaves
1/4 cup grated parmesan cheese
1/2 cup halved cherry tomatoes
1/2 red onion, thinly sliced

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.

Nutrition Facts : Calories 689.2, Fat 48.8, SaturatedFat 8.4, Cholesterol 164.4, Sodium 1317.7, Carbohydrate 49.5, Fiber 10.4, Sugar 8, Protein 17.1

EGGPLANT (AUBERGINE) CROUTONS



Eggplant (Aubergine) Croutons image

I found this recipe when I was watching my carbs. It was described as a substitute for salad croutons, and I think they would be great that way. But, I've also used them as a chip for hummus, and it is a great combination. By the way, Japanese eggplants are smaller skinny eggplants.

Provided by karen

Categories     Vegetable

Time 35m

Yield 15-20 croutons, 2 serving(s)

Number Of Ingredients 4

2 large Japanese eggplants
salt
1/4 cup olive oil
1/2 teaspoon paprika

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.

DEEP FRIED EGGPLANT



Deep Fried Eggplant image

Provided by Food Network

Categories     side-dish

Time 23m

Yield 2 servings as a side dish or appetizer

Number Of Ingredients 16

1/2 cup all-purpose flour or cornstarch
3 eggs, lightly beaten
2 cups fresh bread crumbs
1/2 teaspoon salt, plus additional for sprinkling eggplant
1 tablespoon Essence, recipe follows
1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
Vegetable oil, for deep frying
Marinara sauce (optional)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
  • Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
  • In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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