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Crispy Eggplant & Feta Salad

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“From: New York’s 25: Taste Of Greece – Oct 16-Nov 18, 2006 "California legend and peripatetic chef Jonathan Waxman draws on this classic Greek meze combo to create a dish that fits in with his Manhattan bistro, Barbuto." Prep time is an approximation, Cook time is a guess.”
READY IN:
1hr 50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggplant into bite sized pieces, coat with salt and marinate for one hour.
  2. Make an anglaise with egg and cream.
  3. In a heavy skillet heat 1 cup olive oil to 325°F.
  4. Wash and dry eggplant.
  5. Toss into flour, then into the anglaise, and into the bread crumbs.
  6. In a large bowl place the spinach, crumbled cheese, tomatoes, rosemary leaves, juice of one lemon, and toss well.
  7. Add 1/2 cup olive oil.
  8. Fry the eggplant until crispy, toss into bowl and season with salt and pepper. Serve warm.

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