Arugula salad with eggplant and fried mushrooms
Try also arugula salad with eggplant and fried mushrooms
- 1 little eggplant
- 200 milliliters sunflower oil
- 200 milliliters peanut oil
- 250 gram mixed mushrooms in slices, wiped clean
- 2 clove garlic pressed
- 75 gram arugula
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.
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