Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, eggplant cordon bleu with tomato and bread salad 🥗. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Eggplant cordon bleu with tomato and bread salad 🥗 is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Eggplant cordon bleu with tomato and bread salad 🥗 is something which I have loved my whole life. They are nice and they look wonderful.
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. Eggplant cordon bleu with tomato and bread salad 🥗.
To begin with this 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 it.
The ingredients needed to make Eggplant cordon bleu with tomato and bread salad 🥗:
- Make ready 2 large eggplant
- Prepare 400 g cherry tomato
- Get 2 slices ciabatta bread
- Get 160 ml olive oil
- Get 1 tbsp dry basil
- Take 5 g basil
- Get 150 g feta cheese
- Take 8 slices ham
- Take 150 g mozzarella
- Take 2 eggs
- Take 75 g breadcrumbs
- Prepare 75 g ground hazelnuts
- Make ready 75 g flour
- Take Vegetable oil for frying
- Prepare Salt
- Prepare Pepper
Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine.
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.
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. Tender, grilled eggplant helps make this light summer salad feel like a meal. The balsamic dressing adds so much depth and a burst of bright flavor. Toss arugula with remaining oil and divide among eight plates. Top each with eggplant, tomato mixture, and goat cheese.
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