Fried Baby Eggplant and Grilled Shrimps Penne Salad with White wine Dressing with Goat Cheese

                              Fried Baby Eggplant and Grilled Shrimps Penne                    Salad with White wine Basil Dressing with

                          Goat cheese                                   

Salad is very easy to eat and healthy ,fresh and satisfying meal , you can make salad for appetizer, for side dishes or even main-course.

Today I made a salad for main course eat  with a piece of toast bread,.This is a salad that can complete your day,.We normally roast our eggplant but me I 'd like crunchiness in my salad so I decided to fry it, made a batter mixture out of egg, cornstarch, flour, and a dash or baking soda, Baking soda will help my eggplant crispier.,and then roll it into Japanese bread crumbs . You can enjoy this salad with your favorite wine.

Basil, and garlic , plus shallots,the dressing makes this salad into hearty meal ,refreshing flavorful , and also honey gave a little hint to make this salad even more tastier.

ingredients;

• 6 pieces  baby eggplant cut into oblong in 1/4 inch thin 
• 10 pieces green olives pitted cut into crosswise into half
• Romaine lettuce or butter lettuce ( cut into small pieces)about 3-4 cups
• 2 cups cooked Penne Pasta
• 10 small shrimps cleaned , tail removed 

FOR THE DRESSING;

• 1/2 cup extra virgin olive oil
• 2 Tbsp White wine or white wine vinegar
• 1/2 cup chopped fresh basil
• 2 shallots chopped 
• 1 glove or garlic crushed 
• 2 tsp Dijon Mustard 
• 1 tsp honey
• salt and pepper to taste 

BATTER MIXTURE FOR FRYING EGGPLANT

• 1 egg lightly beaten
• 1 cup water 
• 1/2 cup cornstarch
• 1/2 cup flour 
•  salt and pepper to taste 
• Japanese bread crumbs 
• oil for deep fry

FOR SHRIMPS MARINATE

• 1 tsp , paprika 
• 1/2 tsp cayenne pepper
• salt and pepper to taste 

procedures

1. Using blender , put all the ingredients for the dressing , pulse into medium speed, until well combined.Set aside .
2. In small bowl combine paprika, cayenne pepper, salt and pepper.Sprinkle it into shrimps,until well coated.Set aside 
3. In a medium mixing bowl put the beaten egg, water, adding  flour ,cornstarch, salt and pepper to taste ,whisking until will combine.
4. Dip in eggplant into the batter mixture , then roll it into bread crumbs, and fry until golden browned.Drain it into paper towel ,then cut into crosswise .Set aside .
5. In a grilling pan, grill shrimps for about 1 minute for both side .Set aside.
6. In a prepared large salad bowl, put the prepared lettuce,green olives, cooked penne pasta, and the fried eggplant, toss gently with the three quarters of dressing.
7. Serve salad into individual salad plate top with grilled shrimps, and crumble goat cheese. Serve immediately.

Prep time:40 minutes including frying

Cooking time: 10 minutes

Serves:3-4 

#TIPS#

•  Leftover Salad dressing can be keep in the fridge for future use.
• You can use any other kind of eggplant , just baby eggplant is more tastier than the regular one.
• Salad can be serve at room temperature,

#enjoycooking

#eggplant

#Basildressing

#goatcheese