20251022 #breakfastdiary day 1540, 6°C/mostly clear
It probably would've tasted even better coated in starch and deep-fried, but for health's sake I air-fried it instead and paired it with a tangy tomato dressing — 531kcal #grilledeggplantsalad
Ingredients
2 eggplants, salt, starch, (dressing) 1 tomato, 1/4 onion, a little basil, 3T olive oil, 1T white wine vinegar, 1T lemon juice, 1T whole grain mustard
Steps
1. Pound 2 eggplants and tear by hand, put in a zip bag with 2t salt and 2T starch, shake to coat, then air-fry at 180°C for 10 minutes. (Let it cool for about 5 minutes after air-frying for extra crispness.)
2. Chop 1 tomato and 1/4 onion, cut up a little basil, put in a mixing bowl, add 3T olive oil, 1T white wine vinegar, 1T lemon juice, and 1T whole grain mustard, and mix thoroughly.
3. Plate the eggplant from step 1 and drizzle with the dressing from step 2.