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Recipe : *** Mesclun With Eggplants And Shrimps

Mesclun With Eggplants And Shrimps
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    6 min
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    1 h 06
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
Mesclun

Recipe's Ingredients

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  • fine salt
  • 2 tablespoons olive oil
  • 1 tablespoon sunflower oil
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 small clove garlic
  • ½ teaspoons dijon-style mustard
  • fine salt and freshly ground black pepper
  • 350 g eggplant
  • 70 g mesclun, or other mixed salad greens
  • 100 g small shrimp

  • Recipe preparation steps

  • 1
    Lay the eggplant slices in a single layer on a baking sheet. Sprinkle both sides of each slice liberally with fine salt. Set aside for 30 minutes.
  • 2
    Rinse the eggplant slices well in cold water. Dry the slices on absorbent paper. Cut each slice in 5-mm cubes.
  • 3
    Heat the olive oil in a frying pan over high heat. Fry the eggplant cubes until slightly browned all over, about 6 minutes. Drain the cubes on absorbent paper.
  • 4
    Prepare the vinaigrette by whisking all the ingredients together. Toss the vinaigrette with the mesclun.
  • 5
    Divide the dressed mesclun between individual serving plates. Sprinkle the cooked eggplant over the greens. Arrange the cooked shrimp on top of the salads in an attractive manner.
  • Ready !