Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, eggplant cordon bleu with tomato and bread salad 🥗. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Eggplant cordon bleu with tomato and bread salad 🥗 is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Eggplant cordon bleu with tomato and bread salad 🥗 is something which I have loved my entire life. They’re fine and they look fantastic.
Dredge each eggplant cordon bleu in flour, then the egg, and then the hazelnut-breadcrumb mix. To make the tomato and bread salad, quarter the cherry tomatoes and place into a serving bowl. In this nontraditional take on classic Italian bread salad, basil is a fitting flavoring for a fresh tomato vinaigrette.
To begin with this particular recipe, we have to first prepare a few components. You can cook eggplant cordon bleu with tomato and bread salad 🥗 using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Eggplant cordon bleu with tomato and bread salad 🥗:
- Get 2 large eggplant
- Prepare 400 g cherry tomato
- Make ready 2 slices ciabatta bread
- Get 160 ml olive oil
- Make ready 1 tbsp dry basil
- Get 5 g basil
- Get 150 g feta cheese
- Make ready 8 slices ham
- Get 150 g mozzarella
- Take 2 eggs
- Take 75 g breadcrumbs
- Make ready 75 g ground hazelnuts
- Prepare 75 g flour
- Get Vegetable oil for frying
- Take Salt
- Get Pepper
Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together. Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly. Grilling any vegetable seems to really enhace it's flavor, and in this recipe the eggplant is no exception.
Instructions to make Eggplant cordon bleu with tomato and bread salad 🥗:
- Preheat oven to 180°C. Cut the two slices of bread into cubes. Transfer to a bowl, add olive oil and dried basil and toss until evenly coated. Transfer to a baking sheet and bake for approximately 10 min.
- Trim the ends off the eggplants, cut into thick slices and season well with salt. Transfer to a baking sheet, brush the slices with olive oil and transfer to the oven to cook for approx 35 min.
- Cut mozzarella into thick slices.Cut the ham.Add ground hazelnuts and breadcrumbs to a deep plate and mix well. Crack the eggs into another deep plat, season with salt and whisk well. Add flour to a third deep plate. Season eggplant slices with salt. Place two rounds of ham on top of half the eggplant slices, followed by a slice of mozzarella. Place remaining eggplant slices on top. Dredge each eggplant cordon bleu in flour, then the egg, and then the hazelnut-breadcrumbs mix.
- For salad,quarter the cherry tomatoes and place into a serving bowl. Slice basil into thin ribbons, crumble the feta cheese, add olive oil, and season with salt and pepper.
- Fry the eggplant cordon bleus in batches for approx 2-3 min. on each side.
This is one of my favorite recipes to make when eggplants and tomatoes are growing overnight in my garden during the heat of summer. Photo "Eggplant salad with tomato and bread" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Salad mix on a plate to serve. On the sides of dish to lay sliced tomato and lemon slices. Add salt and pepper to taste.
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