Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant cordon bleu with tomato and bread salad š„. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. Slice basil into thin ribbons, crumble in the feta cheese, add olive oil, and season with salt and pepper.
Eggplant cordon bleu with tomato and bread salad š„ is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Eggplant cordon bleu with tomato and bread salad š„ is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook eggplant cordon bleu with tomato and bread salad š„ using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant cordon bleu with tomato and bread salad š„:
- Make ready 2 large eggplant
- Get 400 g cherry tomato
- Take 2 slices ciabatta bread
- Get 160 ml olive oil
- Get 1 tbsp dry basil
- Get 5 g basil
- Take 150 g feta cheese
- Prepare 8 slices ham
- Prepare 150 g mozzarella
- Get 2 eggs
- Get 75 g breadcrumbs
- Take 75 g ground hazelnuts
- Get 75 g flour
- Make ready Vegetable oil for frying
- Make ready Salt
- Take Pepper
Salmon stake with boiled rise on a white background. 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.
Steps to make Eggplant cordon bleu with tomato and bread salad š„:
- Preheat oven to 180Ā°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.
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. For cordon bleu: Flatten the pork and season with salt and pepper. Put one slice of cheese and one slice of ham on each, fold over and close with toothpicks. Arrange the pork on plates and serve with the potato salad and lemon wedges.
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