Fried Eggplant, Tomato and Peach Salad
Serves 4 INGREDIENTS
¾ cup vegetable oil 1 Asian eggplant, cut into ¾-inch cubes Wondra flour, for dusting (or a mixture of equal parts all-purpose flour and cornstarch) Kosher salt 2 Persian cucumbers, cut into ¾-inch cubes 2cups cherry tomatoes, halved 1 large ripe peach, pitted and thinly sliced 8-ounce fresh mozzarella ball, cut into ½-inch slices 1cup loosely packed basil leaves, coarsely chopped or torn
PRESERVED LEMON VINAIGRETTE
1tablespoon chopped preserved lemon rind 1 teaspoon freshly squeezed lemon juice, plus more as needed ¼ cup extra-virgin olive oil ½ teaspoon piment d’Espelette or Aleppo pepper
DIRECTIONS
In a 12-inch skillet, set over mediumhigh, heat the vegetable oil to 350 degrees. Dust the eggplant cubes with Wondra. Working in batches, if needed, arrange the eggplant in a single layer and cook, turning a few times, until golden brown and tender, about 3minutes. Adjust the heat as necessary to keep the oil at 350degrees. Using a slotted spoon, transfer the eggplant to a paper towel-lined plate to drain. Season with salt and let cool. Whisk together the vinaigrette ingredients. Taste and add salt and more lemon juice, if needed. In a large bowl, toss together the cucumbers, tomatoes and peach slices. Drizzle in half of the vinaigrette and toss to combine. Season with salt. Let sit for a few minutes. Arrange the salad on a large serving platter, then scatter the mozzarella, basil and eggplant on top. Drizzle with a little more of the vinaigrette so the eggplant is lightly coated. Season with black pepper and serve immediately. — Courtesy Emily Connor, Food52 contributor, “Food52Mighty Salads” (Ten Speed Press, $23)