Salad of Fresh Herbs and Greens with Fried Aubergine

Ingredients for Salad of Fresh Herbs and Greens with Fried Aubergine

• 1 small shallot, minced

• 2 tablespoons Champagne vinegar or fresh lemon juice

• 1/4 teaspoons (or more) ground sumac* (optional)

• 1/4 teskedar malen kummin

• 110ml (or more) extra-virgin olive oil, divided

• 1 1/2 cups (loosely packed) fresh Italian parsley leaves

• 1 1/2 cups (loosely packed) rocket, torn if large

• 1 cup (loosely packed) small fresh basil leaves

• 1 cup (loosely packed) torn fresh sorrel or baby spinach leaves

• 1 cup (loosely packed) fresh mint leaves

• 1/3 cup (loosely packed) 1-inch pieces fresh chives

• 1/3 cup (loosely packed) fresh chervil leaves (optional)

• 2 10- to 350g aubergines, stems cut off

• Grov kosher salt

• Nasturtium blossoms or other edible flowers (optional)

Whisk shallot, vinegar, 1/4 teaspoons 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.)

Using vegetable peeler, remove aubergine peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut aubergines 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.

Heat 45ml oil in large skillet over medium-high heat. Working in batches, fry aubergine until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side. Transfer aubergine to paper towels to drain.

Overlap aubergine 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 aubergine. Garnish with nasturtium blossoms, if desired, and serve.

*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).

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