Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, eggplant cordon bleu with tomato and bread salad š„. It is one of my favorites food recipes. This time, 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. For cordon bleu: Flatten the pork 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 meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Eggplant cordon bleu with tomato and bread salad š„ is something which I have loved my entire life.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Eggplant cordon bleu with tomato and bread salad š„:
- Make ready 2 large eggplant
- Take 400 g cherry tomato
- Get 2 slices ciabatta bread
- Take 160 ml olive oil
- Get 1 tbsp dry basil
- Take 5 g basil
- Prepare 150 g feta cheese
- Get 8 slices ham
- Make ready 150 g mozzarella
- Get 2 eggs
- Make ready 75 g breadcrumbs
- Take 75 g ground hazelnuts
- Take 75 g flour
- Prepare Vegetable oil for frying
- Make ready Salt
- Get Pepper
Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Grilled eggplant is layered with tomatoes, basil and mozzarella then topped with olive oil and balsamic vinegar. Skip the lettuce and make this stacked roasted eggplant and tomato salad instead. Serve with vegetables, sliced bread or baked pita chips.
Instructions 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.
Today's dish, Eggplant Cordon Bleu, or Cordon bleu di melanzane, takes that simple idea and kicks it up a notch. You insert slices of ham and cheese I think Eggplant Cordon Bleu are best served as a semi-vegetarian second course. And like their meaty counterparts, Eggplant Cordon Bleu go very. Serve the eggplant with the tomatoes and spinach and spoon the vinaigrette over the top. Switch It Up: Turn this meal into a hearty sandwich.
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