Oat Crusted Eggplant Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Salad
Ingredients
Scale
- 2 medium-sized eggplants, peeled and sliced into 1/4-inch thickness
- 3 cups of oats, pulsed in food processor
- 1 1/2 cups of flour
- 5 eggs, for egg wash
- Olive oil for drizzle
- Parchment paper to line baking sheets
- 8 oz. of fresh feta cheese, crumbled
- Fresh Parmesan or Romano cheese for grating
Dressing:
- Juice of 1 fresh lemon
- 4 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 grilled jalapeno, chopped with or without the seeds
- 1 head of garlic
- 1/2 cup of fresh cilantro, stems removed and chopped
- 3 fresh mint leaves, chopped
- 4 fresh basil leaves, chopped
Instructions
For the dressing:
- In a medium-sized bowl, mix the roasted garlic, chopped jalapeno, lemon juice, chopped cilantro, basil, and mint, salt, pepper, olive oil, and stir. Set aside.
- You may want to double this dressing for more to drizzle on the eggplant when it is served.
For the eggplant:
- Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
- Set up a station of three shallow dishes to prepare the eggplant: One for the flour, one with the egg wash, and one with the processed oats.
- Dredge the eggplant slices first in the flour, then in the egg wash, and then in the oats.
- Place the eggplant slices on the prepared baking sheets and drizzle with olive oil.
- Bake for about 15 minutes, then rotate the pan and bake for an extra 10 minutes until golden.
To serve:
- Drizzle olive oil at the bottom of your desired serving bowl.
- Layer the eggplant slices at the bottom of the bowl and crumble the feta over the slices, followed by grated cheese, and finally spoon a bit of the dressing on each slice.
- Repeat this process until the eggplant is used up.
- Cover with tin foil and refrigerate until ready to serve. Enjoy!