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Appetizer salad with fried cheese

Author
Cookinero 6 Nov 2022
16970
Appetizer salad with fried cheese

How to cook Appetizer salad with fried cheese

Step 1

Appetizer salad with fried cheese

Cut the eggplant into circles 8-10 mm thick, season with salt, leave for 30 minutes. Then remove the resulting juice from the surface of the eggplant. Sprinkle a grill pan with vegetable oil and fry the eggplant on both sides.

Step 2

Appetizer salad with fried cheese

Halloumi cheese is ideal for frying, but due to its absence, you can fry Adyghe or feta. Fry in a lightly oiled grill pan.

Step 3

Appetizer salad with fried cheese

Cut sweet tomatoes into circles 1 cm thick, brush with olive oil with a brush. Do not keep the tomatoes on the grill for a long time, otherwise they will lose their shape.

Step 4

Appetizer salad with fried cheese

For dressing, grind garlic and herbs in a blender, pour in olive oil, lemon juice and 1 tbsp. l. water, salt, pepper and beat lightly. Transfer the fried vegetables and cheese to a dish and pour over the dressing.

Appetizer salad with fried cheese - FAQ About Ingredients, Baking Time and Storage

Yes, you can use other firm cheeses like paneer, queso blanco, or even mozzarella, though they may have different melting properties.
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture.
For a vegetarian version, ensure all cheeses used are rennet-free. For low-carb, reduce or omit the tomatoes and focus on the cheese and eggplant.
Salt the eggplant slices and let them sit for 30 minutes to draw out moisture, then pat them dry before frying.
It’s best served warm to enjoy the melted cheese, but it can be eaten at room temperature if needed.
Double or triple the ingredients, but fry the eggplant and cheese in batches to avoid overcrowding the pan.
Freezing is not recommended as the texture of the cheese and vegetables may become mushy upon thawing.
Pair with a fresh green salad, crusty bread, or roasted vegetables for a balanced meal.

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