Salad of Fresh Herbs and Greens with Fried Eggplant

A vibrant Mediterranean-inspired salad featuring crispy fried eggplant topped with a fresh herb mixture of parsley, arugula, basil, sorrel, mint, and chives, dressed in a tangy cumin-sumac vinaigrette.

4 servings

1 hr 30 min

Published October 4, 2025

Ingredients

•1 whole shallot
•2 tablespoons Champagne vinegar or fresh lemon juice
•¼ teaspoon ground sumac
•¼ teaspoon ground cumin
•7 tablespoons extra-virgin olive oil
•1½ cups fresh Italian parsley leaves
•1½ cups arugula
•1 cup fresh basil leaves
•1 cup fresh sorrel or baby spinach leaves
•1 cup fresh mint leaves
•⅓ cup fresh chives
•⅓ cup fresh chervil leaves
•2 whole eggplants
•1 to taste coarse kosher salt
•1 to taste nasturtium blossoms

Cooking Instructions

1.
Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.)
10 min
2.
Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut eggplants crosswise into 1/3-inch-thick rounds. Place rounds in large colander. Sprinkle generously with kosher salt and toss to coat evenly. Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour. Rinse rounds, 1 at a time, and press to release excess moisture. Arrange rounds in single layer on several thicknesses of paper towels. Pat dry with additional towels.
60 min
3.
Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches, fry eggplant until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side. Transfer eggplant to paper towels to drain.
15 min
4.
Overlap eggplant rounds on platter. Sprinkle with pepper and more sumac, if desired. Toss herbs and greens with dressing; season to taste with salt and pepper. Mound salad atop eggplant. Garnish with nasturtium blossoms, if desired, and serve.
5 min
5.
*A fruity and acidic seasoning powder made from ground dried sumac berries. It is available at Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

Ingredients

•1 whole shallot

•2 tablespoons Champagne vinegar or fresh lemon juice

•¼ teaspoon ground sumac

•¼ teaspoon ground cumin

•7 tablespoons extra-virgin olive oil

•1½ cups fresh Italian parsley leaves

•1½ cups arugula

•1 cup fresh basil leaves

•1 cup fresh sorrel or baby spinach leaves

•1 cup fresh mint leaves

•⅓ cup fresh chives

•⅓ cup fresh chervil leaves

•2 whole eggplants

•1 to taste coarse kosher salt

•1 to taste nasturtium blossoms

Cooking Instructions

Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.)

10 min

Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut eggplants crosswise into 1/3-inch-thick rounds. Place rounds in large colander. Sprinkle generously with kosher salt and toss to coat evenly. Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour. Rinse rounds, 1 at a time, and press to release excess moisture. Arrange rounds in single layer on several thicknesses of paper towels. Pat dry with additional towels.

60 min

Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches, fry eggplant until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side. Transfer eggplant to paper towels to drain.

15 min

Overlap eggplant rounds on platter. Sprinkle with pepper and more sumac, if desired. Toss herbs and greens with dressing; season to taste with salt and pepper. Mound salad atop eggplant. Garnish with nasturtium blossoms, if desired, and serve.

5 min

*A fruity and acidic seasoning powder made from ground dried sumac berries. It is available at Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).