Warm eggplant salad with mushrooms and parmesan
Automatically translated from Romanian. See the Romanian original
Warm salad of pan-seared eggplant with onions, garlic, and mushrooms, generously sprinkled with parmesan.
Ingredients
Method
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Score the eggplant and leave it with salt for a while to draw out the bitter taste.
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Meanwhile, prepare the lettuce.
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Dust the eggplant with flour and pan-sear in a little oil, cooking on all sides for about 10 minutes.
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In the last 2 minutes, add the onion, chopped garlic, and mushrooms.
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Sprinkle with parmesan on top and it's ready.
The story behind this recipe
Warm salad of eggplant, mushrooms, and parmesan 🍆 Lettuce is optional!
I scored the eggplants and let them sit with salt to draw out the bitter taste. Meanwhile, I prepared the lettuce. I dusted the eggplants with flour and cooked them in a pan with a little oil, browning all sides for about 10 minutes.
In the last 2 minutes, I tossed in the onion, chopped garlic, and some mushrooms that were crying out to be used in the fridge. Sprinkle with parmesan on top and the fun is over.
