Crispy Dukkah Eggplant And Bean Salad - cooking recipe

Ingredients

1 None large eggplant, sliced
1/2 cup milk
3/4 cup dried breadcrumbs
2/3 cup pistachio dukkah (Egyptian spice mix)
2 None medium eggs, lightly beaten
None None Oil, for shallow frying
15 oz can mixed beans, drained and rinsed
1/2 lb cherry tomatoes, halved
1 None bunch arugula, trimmed
2 tbsp extra virgin olive oil, plus more
2 tbsp balsamic vinegar, plus more
3 1/2 oz feta, crumbled

Preparation

Arrange eggplant in a shallow dish. Pour milk over eggplant and soak for at least 20 mins.
In a medium bowl, combine breadcrumbs and 1/3 cup dukkah. Remove eggplant from milk, dip into egg, then coat in breadcrumb mixture, pressing firmly.
Heat 1/2-inch oil in large pan over medium heat. Fry eggplant slices in two batches, for 2-3 mins each side, adding more oil between batches as needed. When crisp and golden, drain on paper towel.
In a large bowl, combine beans, tomatoes, arugula, oil, and vinegar. Season to taste.
Layer eggplant slices with salad on a platter. Sprinkle with feta and remaining dukkah. Drizzle with more oil and vinegar, if desired.