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
-
35 minSmall dishminced beef, Italian spices, garlic, egg, dried tomato on oil, bread-crumbs, tomato cubes, olive oil,Italian meatballs in Tomatosauce
-
30 minAppetizerflour, mature cheese, butter, egg, olive oil, onion, tomato cubes, Beef broth, Sesame seed, fresh coriander,warm winter soup
-
30 minAppetizerRed pepper, butter, onion, garlic, corn kernels, milk, roasted peppers, creme fraiche, white cheese cubes, parsley,spicy corn soup
-
20 minLunchsunflower oil, Red onion, chestnut mushrooms, Thai Red curry pasta, chicken broth with meat, chicken broth tablet, coconut milk, lime, basil, coriander,thai broth with chicken
Nutrition
245Calories
Sodium0% DV0g
Fat34% DV22g
Protein12% DV6g
Carbs1% DV4g
Fiber0% DV0g
Loved it