Eggplant salad is a very prosaic name, but don't let it deceive you. A dish with a very pleasant and unusual combination of colors, flavors and textures. And he looks just amazing. Spend a little of your precious time on cooking - believe me, it's worth it. Watch, try and enjoy!
Cover the baking sheet with foil, grease with olive oil. Bake the peppers and 5 cloves of garlic for half an hour at a temperature of 200°C. Put the vegetables in a separate bowl and close the lid tightly. After 15-20 minutes, get out, peel the garlic and peppers from the peel and seeds. Put the vegetables in a blender, add salt and pepper, add cream and beat everything into a homogeneous mass.
Cut the eggplant in half, cut one half into a large cube, cut the other half into a small cube. Put it in a separate bowl, pour water, add salt and leave for about 5 minutes in order to beat off the bitterness.
Cut off the base of 8 cherry tomatoes and pour boiling water over them for 5 minutes, then remove the skin from them. Finely chop the remaining 16 and fry them with eggplant, cut into small cubes.
Eggplant, cut into a large cube, fry with 2 crushed garlic cloves.
Mash the curd cheese with a fork.
Put the eggplant cut into a large cube on a plate, add 4 peeled cherries in the corners, put the cheese on top, sprinkle everything with freshly ground pepper and finely chopped chives, add the eggplant fried with cherry, decorate everything with a sprig of rosemary. Pour the baked pepper sauce over everything, sprinkle with almonds.