Crispy Dukkah Eggplant And Bean Salad

• 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

1. Arrange eggplant in a shallow dish. Pour milk over eggplant and soak for at least 20 mins.
2. 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.
3. 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.
4. In a large bowl, combine beans, tomatoes, arugula, oil, and vinegar. Season to taste.
5. Layer eggplant slices with salad on a platter. Sprinkle with feta and remaining dukkah. Drizzle with more oil and vinegar, if desired.

eggplant, milk, breadcrumbs, pistachio, eggs, oil, mixed beans, cherry tomatoes, arugula, extra virgin olive oil, balsamic vinegar, feta

Taken from recipes-plus.com/api/v2.0/recipes/25049 (may not work)