Salad "Christmas candles"
2020-08-13 / test@t
Spicy baked eggplant salad
Baked eggplant with tomatoes and mozzarella is one of the most delicious combinations you can think of with these products. Add some cilantro and chilli for a spice - the spicy baked eggplant salad is ready.
Ingredients
- 2 large eggplants
- 2 red onions
- 3 tomatoes
- 1-2 chili peppers
- 1 tbsp. l. vegetable oil
- 2 large mozzarella balls
- 1 clove of garlic
- a small bunch of cilantro
- pieces of pita bread or tortilla cakes, dried in the oven
- 1 tsp curry powder
- a pinch of ground ginger
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat the oven to 220C. Place the eggplants in several places with a fork and place in a baking sheet. Bake for 50-60 minutes, until the skin is black and the flesh is easily pierced with a fork.
Step 2
Cut the onion into thin rings, the tomatoes into slices. Remove the seeds from the chili and slice it thinly.
Step 3
Cut the cooled eggplant in half lengthwise, scoop out the flesh with a spoon, transfer to a food processor and chop. Set aside.
Step 4
Saute the onions in a large skillet for 5-6 minutes until tender. Add chopped garlic, ginger and chili. After another 1-2 minutes add the tomatoes and curry powder, cook for another 12-15 minutes until tender.
Step 5
Stir in the eggplant pulp and cook for 3-4 minutes, stirring occasionally. Add cilantro and remove from heat.
Step 6
Cut the mozzarella into slices, put on a plate with tomato slices and savory eggplant. Serve with tortilla chips.
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