Filter
Reset
Sort ByRelevance
Glenda Beall
Rucola salad with eggplant and fried mushrooms
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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
-
15 minAppetizeryoung leaf lettuce, vine tomato, mini mozzarella, parma ham, traditional olive oil, lemon juice, garlic, Italian mix for the lettuce,Italian salad -
30 minAppetizerciabatta, White beans, fresh rosemary, garlic, olive oil, lemon, Parma ham, marinated artichoke hearts, mini mozzarella, Sun dried tomatoes, tuna, fennel bulb,mixed crostini from tuscany -
15 minAppetizercucumber, radish, tarragon vinegar, White wine vinegar, olive oil, chives, smoked mackerel fillet, White bread, dill,stacked tartlet of smoked mackerel, cucumber and radish -
40 minSmall disholive oil, onion, root, garlic, Spice meatballs, lentils, bread crumb, bread-crumbs, fresh mint, lemon, egg, sunflower oil, mango, Red onion, cumin powder (djinten), Red pepper, apple vinegar, White wine vinegar, sugar,lentil balls with mango chutney
Nutrition
245Calories
Sodium0% DV0g
Fat34% DV22g
Protein12% DV6g
Carbs1% DV4g
Fiber0% DV0g
Loved it