Eggplant Salad Recipe | Robin Miller

Ingredients

• 2 large eggplants (peeled and sliced)
• 1 pint milk (for soaking eggplant in)
• 4 eggs
• 1 pound yellow cornmeal
• 1/3 cup olive oil
• 1/4 cup rice wine vinegar
• 2 teaspoons Dijon mustard
• Salt
• freshly ground black pepper
• 1 large head romaine lettuce, roughly torn
• 1 ripe avocado diced
• 1 ripe mango diced
• 4 tomatoes diced
• 1 English cucumber peeled and diced
• 2 red onions thinly sliced
• 1 red pepper cut into strips
• 2 tablespoons torn mint leaves
• 1 pint canola oil, for frying