Fried Eggplant Salad on Romain Leaves (Marul Tabağında Patlıcan Salatası)

fried eggplant salad

My friend, Mary Pat Frick, aka twissis, very kindly “donated” the above photo for your viewing pleasure!

Fried Eggplant Salad on Romaine Leaves (Marul Tabağinda Patlican Salatasi)

  • Servings: 2
  • Difficulty: easy
  • Print

Posted by threeovens.

Ingredients

  • 1 medium-sized eggplant
  • 3-4 tablespoons olive oil
  • 2 leaves of Romaine lettuce
  • a few thin slices of red onion
  • 1/4 cup feta cheese, cut in cubes
  • Dressing:
    • 4-5 tablespoons tomatoes, grated (remove the seeds first and you can use canned)
    • 2 tablespoons good quality extra virgin olive oil
    • 1 teaspoon pomegranate paste (this is made by reducing pomegranate juice and is a little tart, sub with fruit preserves)
    • salt
    • 1-2 peppercorns, pounded

Directions

  1. Peel the eggplant, then cut into bite-sized pieces or rounds. Soak the eggplant in water with a little salt dissolved for about 2 hours. Drain and gently squeeze out liquid using a paper towel.
  2. Heat the pan, then turn down to medium-low. Add the olive oil, let heat up a minute or two, then fry the eggplant, stirring and turning over occasionally. Remove from the pan and place on paper toweling to drain excess oil. Let cool.
  3. Arrange some leaves of Romaine lettuce on serving plates. Top with fried eggplant, onion slices, and feta cheese.
  4. Whisk together the dressing ingredients, then pour over the salad.

 

 

 

 

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2 thoughts on “Fried Eggplant Salad on Romain Leaves (Marul Tabağında Patlıcan Salatası)

  1. Made as written for CQ4 & the Happy Campers team. Both DH & I are particularly fond of eggplant & had never eaten it in salad form, but so enjoyed the outcome of your recipe. There is a definite Mediterranean flavor profile, but it’s brightened by the tasty dressing. While I resisted the temptation this time, I will likely add pine nuts as an extra textural component when made again (a request already made by my Siggi). Thx for sharing this recipe w/us.

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  2. I love eggplant, my son hates it. I decided to try and “sneak” it into his salad…..he is a feta cheese lover so I had high hopes. He did notice the eggplant, but he did eat it. I loved this. I would decrease the amount of oil used to fry the eggplant next time, and like another reviewer I would add something “crunchy” for some texture. But delicious and I will use eggplant in salads again in the future! Thanks for sharing. Made for CQ 2017 and the Smokin’ Chefs. breezermom

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