Filter
Reset
Sort ByRelevance
Kelly24095
Arugula salad with eggplant and fried mushrooms
Try also arugula salad with eggplant and fried mushrooms
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
Mix the ingredients for the dressing and season with salt and pepper.
-
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
-
20 minSmall dishparsley, basil, lemon, garlic, extra virgin olive oil, extra virgin olive oil, salmon fillet, chorizo,surf and peat-skewers with gremolata
-
20 minSmall disholive oil, Red onion, garlic, tomato paste, cinnamon powder, paprika, minced beef, dark chocolate, pie dough, egg, sifted tomato, Red pepper, fresh coriander,empanadas with spicy tomato sauce
-
15 minSmall dishmaize, self-raising flour, egg, milk, leeks, mature cheese, Tabasco, wok oil, peanut oil,corn cookies with leek and cheese
-
15 minSmall dishsmoked trout fillet, creme fraiche, capers, baguette, olive oil,crostini with smoked trout mousse
Nutrition
255Calories
Sodium0% DV0g
Fat34% DV22g
Protein12% DV6g
Carbs2% DV6g
Fiber0% DV0g
Loved it