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
-
10 minSmall dishBiscuit, colored glaze, sixlets shimmer silver, decoration confectionery, butter cream,decorated cookies
-
20 minSmall dishsunflower oil, baking flour, atjar tjampoer, fresh celery leaves, egg, flour, goela djawa, Brown sugar, ginger powder (djahé), lime juice, lemon juice,atjar tjampoer with fried cauliflower florets
-
40 minSmall disholive oil, Red onion, cucumber, White wine vinegar, sugar, potato, salmon fillet, creme fraiche, parsley, chives, flour, egg,salmon biscuits with sweet and sour cucumber dip
-
20 minSmall dishfilling of your choice, cream cheese natural, mascarpone, young cheese, paprika, curry powder,cheese rolls
Nutrition
255Calories
Sodium0% DV0g
Fat34% DV22g
Protein12% DV6g
Carbs2% DV6g
Fiber0% DV0g
Loved it