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
-
25 minAppetizerfresh mussels, White wine, butter, French mustard, flour, fish stock (from tablet), cook's cream, bunch onions,creamy mustard soup with fresh mussels
-
25 minAppetizerbrie 60, flour, egg, bread-crumbs, butter, sunflower oil, Spinach, garlic, dragon, roasted almond, oil,baked brie with tarragon spinach
-
55 minAppetizergarlic, fresh ginger, soy sauce, peanut oil, deep-frozen coquille, candy cucumber, lime, Red pepper,grilled coquille skewers with thai cucumber dip
-
30 minAppetizerbutter, baking flour, cream, poultry feast, portobello mushrooms, fresh chives, truffle oil,cauliflower soup with portobello
Nutrition
245Calories
Sodium0% DV0g
Fat34% DV22g
Protein12% DV6g
Carbs1% DV4g
Fiber0% DV0g
Loved it