Delish Recipes

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. For mine, I am going to make it a bit unique. This is gonna smell and look 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. In this nontraditional take on classic Italian bread salad, basil is a fitting flavoring for a fresh tomato vinaigrette.

Eggplant cordon bleu with tomato and bread salad 🥗 is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Eggplant cordon bleu with tomato and bread salad 🥗 is something which I’ve loved my whole life.

To get started with this particular recipe, we must 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 🥗:

1. Take 2 large eggplant
2. Make ready 400 g cherry tomato
3. Take 2 slices ciabatta bread
4. Take 160 ml olive oil
5. Prepare 1 tbsp dry basil
6. Get 5 g basil
7. Prepare 150 g feta cheese
8. Prepare 8 slices ham
9. Take 150 g mozzarella
10. Make ready 2 eggs
11. Make ready 75 g breadcrumbs
12. Get 75 g ground hazelnuts
13. Prepare 75 g flour
14. Make ready Vegetable oil for frying
15. Make ready Salt
16. Take 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 🥗:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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