Deep Fried Eggplant Croutons with a Salad
Elevate your salad game with these irresistible Deep Fried Eggplant Croutons paired with a vibrant medley of fresh greens, cherry tomatoes, cucumber, and red onion. These golden, crispy bites are made from perfectly seasoned eggplant cubes, breaded with a flavorful mix of Parmesan cheese, garlic powder, and paprika, then fried to crunchy perfection. The hearty croutons add a delightful twist to the light, tangy salad, dressed with a zesty blend of lemon juice, Dijon mustard, honey, and olive oil. This quick, 35-minute recipe is perfect for any occasion, offering a satisfying balance of textures and flavors that’s sure to impress. Whether served as an appetizer or a light meal, this dish brings freshness and indulgence together beautifully.
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Recipe Information
Ingredients
- 1 large Eggplant
- 120 grams All-purpose flour
- 2 large Eggs
- 150 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper, freshly ground
- 500 milliliters Vegetable oil for frying
- 200 grams Mixed salad greens
- 150 grams Cherry tomatoes, halved
- 1 small Cucumber, sliced
- 0.5 medium Red onion, thinly sliced
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Wash and peel the eggplant. Cut it into 1-inch cubes to create 'crouton' sizes.
Place the eggplant cubes in a colander, sprinkle with 1 teaspoon of salt, and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, paprika, 0.5 teaspoon of salt, and black pepper.
Dip each eggplant cube in the flour, then the egg, and finally coat it in the breadcrumb mixture, pressing lightly to adhere.
Heat vegetable oil in a deep saucepan or frying pan over medium heat to around 180°C (350°F).
Fry the breaded eggplant cubes in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Drain on a plate lined with paper towels.
Assemble the salad by combining mixed salad greens, cherry tomatoes, cucumber slices, and red onion in a large bowl.
In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, and a pinch of salt and pepper to make the dressing.
Drizzle the dressing over the salad and toss to combine.
Serve the salad in individual bowls, topped with the warm, crispy eggplant croutons.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 15.1 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 984 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
