4 eggplant, peeled and sliced into disks1 cup flour 1 cup buttermilk 1 cup cornmeal 1/2 cup sun-dried tomatoes-rehydrated 1/2 cup red wine vinegar 2 tbsp. honey 1 tbsp shallots, sliced 2 tbsps basil, chopped 1 1/2 cup olive oil salt & pepper to taste 1 lb spring mix 8 oz. cherry tomatoes, halved 2 oz. Enoki mushrooms
For vinaigrette combine sun-dried tomatoes, vinegar,honey, shallots and basil in blender and puree until. With the blender still running slowly add olive oil to mixture until well blended. Then add salt and pepper to the vinaigrette. Take sliced eggplant and season both sides with salt & pepper. Dredge eggplant in flour, buttermilk, then cornmeal to evenly coat. Next pan fry eggplant in olive oil until golden brown on both sides. Place 4 oz. of spring mix on each plate and top with 2 slices of eggplant. Next garnish each salad with cherry tomatoes, enoki mushrooms and a sprig of basil. Drizzle vinaigrette over each salad. Enjoy!
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