Crispy Dukkah Eggplant And Bean Salad

• 1 eggplant large, sliced
• 1/2 cup milk
• 3/4 cup dried breadcrumbs
• 2/3 cup dukkah pistachio, Egyptian spice mix
• 2 medium eggs lightly beaten
• oil for shallow frying
• 15 ounces mixed beans drained and rinsed
• 1/2 pound cherry tomatoes halved
• 1 bunch arugula trimmed
• 2 tablespoons extra-virgin olive oil plus more
• 2 tablespoons balsamic vinegar plus more
• 3 1/2 ounces 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 large, milk, breadcrumbs, pistachio, eggs, oil, mixed beans, tomatoes, arugula, extravirgin olive oil, balsamic vinegar

Taken from www.yummly.com/recipe/Crispy-Dukkah-Eggplant-and-Bean-Salad-1404754 (may not work)