Eggplant Salata Recipe
fried eggplant, parmesan, lentils, pomegranate glaze, lemon vinaigrette dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Eggplant
Lentils
Pomegranate Glaze
Lemon Vinaigrette Dressing
Toppings
Method
Fried Eggplant
- 1
Prepare Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Dredging Setup
Set up three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with black pepper.
- 3
Coat Eggplant
Dip each eggplant slice first in flour, then in egg, and finally in bread crumbs, ensuring they are well coated.
- 4
Fry Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Lentils
- 5
Rinse Lentils
Rinse the lentils under cold water to remove any impurities.
- 6
Cook Lentils
In a saucepan, combine lentils, water, and salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain excess water and set aside.
Pomegranate Glaze
- 7
Make Glaze
In a small saucepan, combine pomegranate juice and honey. Bring to a simmer over medium heat, then reduce heat and let it cook until it thickens slightly, about 10 minutes. Remove from heat and let it cool.
Lemon Vinaigrette Dressing
- 8
Mix Dressing
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and black pepper until well combined.
Assemble Salad
- 9
Combine Ingredients
In a large serving bowl, combine the fried eggplant, cooked lentils, and drizzle with lemon vinaigrette dressing. Toss gently to combine.
- 10
Add Toppings
Sprinkle grated Parmesan cheese and pomegranate seeds on top of the salad. Drizzle with pomegranate glaze before serving.
