Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Arugula salad with eggplant and fried mushrooms
 
 
4 ServingsPT15M15 min

Arugula salad with eggplant and fried mushrooms


Try also arugula salad with eggplant and fried mushrooms

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cut the aubergine into three equal pieces and cut into equal bars of 2 x 2 cm. Sprinkle them with salt, put them in a colander and let them stand for half an hour.
  2. Heat the oil in a high frying pan. Rinse some water over the aubergines and dry them well in a kitchen towel. Fry the aubergine in portions golden yellow and drain on kitchen paper. Keep warm in the oven.
  3. Pour away most of the oil and fry the mushrooms in the same pan with the garlic on high setting and brown. Sprinkle with salt and pepper.
  4. Mix the ingredients for the dressing and season with salt and pepper.
  5. Divide the arugula and onion rings over 4 large plates and pour over the dressing. Divide the warm eggplant and mushrooms and sprinkle with the cheese. Serve immediately.

Blogs that might be interesting


Nutrition

255Calories
Sodium0% DV0g
Fat34% DV22g
Protein12% DV6g
Carbs2% DV6g
Fiber0% DV0g

Loved it

Reviews