Deep-fried aubergine croutons

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Ingredients

  • Canola oil, for frying
  • 1/2 cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup seasoned Italian bread crumbs
  • 1 aubergine, peeled and diced into 1/2-inch cubes
  • Salt
  • Vinaigrette:
  • 1/4 cup red wine vinegar
  • 2 tablespoons minced garlic
  • 1 tablespoon Dijon mustard
  • 3/4 cup olive oil
  • 2 teaspoons chopped fresh oregano leaves
  • 1 tablespoon chopped basil leaves
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 bag spring mix greens
  • 1 heart cos, chopped
  • 10 basil leaves, torn
  • 10 fresh oregano leaves
  • 10 parsley leaves
  • 1/4 cup grated Parmesan
  • 1/2 cup halved cherry tomatoes
  • 1/2 red onion, thinly sliced

Use imperial measurements

Method

How to make Deep-fried aubergine croutons

1) Preheat a fryer to 190C.

2) In separate shallow dishes, add flour, egg and breadcrumbs. Coat the aubergine cubes in the flour, then the egg and finally through the breadcrumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel-lined platter to drain. Sprinkle with salt and set aside.

3) In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.

Toss with the desired amount of dressing, top with aubergine croutons and serve.


Vinaigrette:

1) In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.

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