Crispy Eggplant & Feta Salad

ThatSouthernBelle's Note:

From: New York’s 25: Taste Of Greece – Oct 16-Nov 18, 2006 "California legend and peripatetic chef Jonathan Waxman draws on this classic Greek meze combo to create a dish that fits in with his Manhattan bistro, Barbuto." Prep time is an approximation, Cook time is a guess.

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 lavender eggplants
• salt
• 1 egg
• 1 tablespoon cream
• 1 cup plain breadcrumbs
• 1 cup all-purpose flour
• 2 pints baby spinach, washed and spun dry
• 1/2 lb fresh goat cheese curds or 1/2 lb mild greek feta, crumbled
• 1 pint cherry tomatoes, sliced in half on the equator
• 1 sprig rosemary, spiny leaves separated
• 1 lemon
• 1 1/2 cups greek extra virgin olive oil

Directions:

1. Cut eggplant into bite sized pieces, coat with salt and marinate for one hour.
2. Make an anglaise with egg and cream.
3. In a heavy skillet heat 1 cup olive oil to 325°F.
4. Wash and dry eggplant.
5. Toss into flour, then into the anglaise, and into the bread crumbs.
6. In a large bowl place the spinach, crumbled cheese, tomatoes, rosemary leaves, juice of one lemon, and toss well.
7. Add 1/2 cup olive oil.
8. Fry the eggplant until crispy, toss into bowl and season with salt and pepper. Serve warm.