Warm eggplant, mushroom, and Parmesan salad
Automatically translated from Romanian. See the Romanian original
Warm salad of seared eggplant with onion, garlic, and mushrooms, sprinkled with Parmesan, served optionally alongside a green salad.
Ingredients
Method
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I scored the eggplants and left them for a little while with salt to draw out the tobacco taste.
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Meanwhile, I prepared the (green) salad.
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I dusted the eggplants with flour and pan-seared them in a little oil, on all sides, for about 10 minutes.
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In the last 2 minutes, I tossed in the onion, minced garlic, and some mushrooms.
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I sprinkled Parmesan on top and it's done.
The story behind this recipe
Warm eggplant, mushroom, and Parmesan salad 🍆 Green salad optional !
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°I scored the eggplants and left them for a little while with salt to draw out the tobacco taste.
Meanwhile, I prepared the salad.
I dusted the eggplants with flour and pan-seared them in a little oil, on all sides, for about 10 minutes.
In the last 2 minutes, I tossed in the onion, minced garlic, and some mushrooms that were crying in the fridge.
Parmesan on top and the game is over°
