Fresh Herbs and Greens Salad with Fried Eggplant
(Insalata con Erbe Fresche e Melanzane Fritte)
Ingredients:
1 cup (loosely packed) small fresh basil leaves
1 cup (loosely packed) torn fresh sorrel or baby spinach leaves
1 cup (loosely packed) fresh mint leaves
1 and 1/2 cups (loosely packed) fresh Italian parsley leaves
1 and 1/2 cups (loosely packed) arugula, torn if large
1/3 cup (loosely packed) 1-inch pieces fresh chives
1/3 cup (loosely packed) fresh chervil leaves (optional)
1 small shallot, minced
2 tablespoons Champagne vinegar or fresh lemon juice
1/4 teaspoon (or more) ground sumac (optional)
1/4 teaspoon ground cumin
7 tablespoons (or more) extra-virgin olive oil, divided
Two 10 to 12-ounce eggplants, stems cut off
Coarse kosher salt
Directions:
Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl.
Gradually whisk in 4 tablespoons olive oil.
Season dressing with salt and pepper.
Combine herbs and greens in large bowl.
Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 and 1/2 inches, making striped pattern.
Cut eggplants crosswise into 1/3-inch thick rounds.
Place rounds in large colander.
Sprinkle generously with kosher salt and toss to coat evenly.
Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour.
Rinse rounds, 1 at a time, and press to release excess moisture.
Arrange rounds in single layer on several layers of paper towels.
Pat dry with additional towels.
Heat 3 tablespoons olive oil in large skillet over medium-high heat.
Working in batches, fry eggplant until golden and soft, adding more olive oil by tablespoonfuls as needed, about 2 minutes per side.
Transfer eggplant to paper towels to drain.
Overlap eggplant rounds on platter.
Sprinkle with pepper and more sumac, if desired.
Toss herbs and greens with dressing.
Season to taste with salt and pepper.
Mound salad atop eggplant and serve. Makes 6 to 8 servings.