Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, eggplant cordon bleu with tomato and bread salad 🥗. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Eggplant cordon bleu with tomato and bread salad 🥗 is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Eggplant cordon bleu with tomato and bread salad 🥗 is something which I have loved my entire life. They are fine 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. Slice basil into thin ribbons, crumble in the feta cheese, add olive oil, and season with salt and pepper.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook eggplant cordon bleu with tomato and bread salad 🥗 using 16 ingredients and 5 steps. Here is how you can achieve 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
- Get 1 tbsp dry basil
- Get 5 g basil
- Make ready 150 g feta cheese
- Make ready 8 slices ham
- Prepare 150 g mozzarella
- Make ready 2 eggs
- Get 75 g breadcrumbs
- Prepare 75 g ground hazelnuts
- Prepare 75 g flour
- Make ready Vegetable oil for frying
- Make ready Salt
- Make ready 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 🥗:
- 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.
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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