Warm salad with eggplant tomatoes and cheese

Step-by-step cooking

1. Step 1:

   

   How to make a warm salad with eggplant tomatoes and cheese? To start, prepare a sweet and sour salad dressing.

2. Step 2:

   

   In a bowl, combine olive oil, lemon juice, sugar and ground black pepper. Whisk everything with a whisk or fork until the sugar is completely dissolved.

3. Step 3:

   

   To prepare the salad, prepare the necessary ingredients. Take a large eggplant, and tomatoes are strong, but ripe. Curd cheese can be replaced with melted cream cheese, Italian mozzarella, Greek feta or Bulgarian cheese.

4. Step 4:

   

   Wash the eggplant, dry it and cut into halves or quarters depending on the diameter of the vegetable.

5. Step 5:

   

   Put the eggplants in a bowl, add salt, pour cold water and leave for 20 minutes. This is necessary to discourage eggplant bitterness. Then drain the water, and put the eggplants on a sieve and dry.

6. Step 6:

   

   Wash the tomatoes, dry them and cut them into slices. For this recipe, you can use ordinary tomatoes or replace them with cherry.

7. Step 7:

   

   Wash, dry and finely chop the greens. You can use any greens to taste in addition to parsley: dill, cilantro, basil.

9. Step 8:

   

   Peel the garlic and finely chop it with a knife or pass it through a press.

10. Step 9:

    

    Thoroughly roll the eggplants in starch, trying to make each piece covered with starch on all sides. Starch can be replaced with flour.

11. Step 10:

    

    Heat vegetable oil in a saucepan. In small batches, put the eggplants in boiling oil and fry over high heat until golden brown. Stir the eggplants periodically so that the pieces do not stick together and fry evenly.

12. Step 11:

    

    Remove the finished crispy eggplants with a slotted spoon, let the excess fat drain back into the saucepan and transfer to a plate. In the same way, deep-fry the following batches of eggplants. It is very important to fry the eggplant at the very end, when the rest of the vegetables are chopped and the dressing is cooked. Because it is desirable to serve the salad in a warm form while the eggplants are hot and crispy. So much tastier and more original.

13. Step 12:

    

    In a bowl, combine the still warm eggplants, tomatoes, garlic and chopped greens. Mix everything carefully.

14. Step 13:

    

    Put the salad on a platter and spoon the pieces of cottage cheese on top. Pour the dressing over the salad and serve while the eggplants are still warm. This salad can be served cold, but after 15 minutes, as the eggplants cool down, they begin to lose their crispness and get more and more soaked. Therefore, I advise you to serve the salad immediately. Bon appetit!