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Appetizer of eggplant with mushrooms

Appetizer of eggplant with mushrooms

Appetizer of eggplant with mushrooms — very tasty and easy to prepare dish. The basis of the recipe I took a simple appetizer of eggplant and a little experimenting, got a new useful and nutritious dish.

Vegetables snack enriched with vitamins and minerals, and mushrooms — protein. Moreover, mushrooms contain virtually no fat. That’s why, caponata of eggplant and mushrooms are not only delicious but also very nutritious and healthy dish, perfect for those who observe fasting or those who do not eat meat.

As I wrote above, the basis of this dish taken as an appetizer recipe of eggplant. which I got from the chef at one of Moscow restaurants.

Appetizer of eggplant with mushrooms

Ingredients

medium eggplant — 3-4 pieces

medium tomatoes — 5-6 pieces

mushrooms — 1 Bank of canned or fresh 6-8

garlic — 1 head (less)

dill — 1 large bunch

blend of ground pepper — to taste

salt — to taste (the original recipe there was no salt,but I’m a little add)

vegetable oil, odorless frying

Start cooking

In this recipe it’s important not to simmer the vegetables until tender, and quickly fry them on a fairly strong fire. Ie and eggplant and tomatoes should only “grab” from the top.

Mushrooms

If you decide to cook with canned mushrooms, it is better to buy already sliced mushrooms.

If you prepare fresh mushrooms, first iterate, rinse under running water, cut into slices and fry in a pan with vegetable oil until all the juice has evaporated.

Canned mushrooms also lightly fry.

Prepare all other vegetables and herbs

The my eggplant, cut off the tail, peel and slice into small wedges with a thickness of about 1-1.5 centimeters and a length of 5-6 inches.

My tomatoes, remove the skins and chop quite coarsely. If small tomatoes (like an egg) then cut into 4 pieces.

Garlic parsed into slices, peel and put through a press.

Dill wash and cut arbitrarily.

The vegetables and mushrooms we have prepared and now go directly to the cooking process.

Into the pan pour a little! vegetable oil and carefully heat over high heat. The oil should start to smoke.

Spread the eggplant and slightly lowered the flame fry them until color changes, stirring gently with spatula. It takes about 10-15 minutes. The eggplant needs to grab a nice brown crust. Fry until done, don’t!

Add pre-fried mushrooms and fry for 3-5 minutes.

Add the chopped tomatoes and stirring occasionally fry for another 7-10 minutes.

Add passed through the press garlic, stir and gently fry for another 5 minutes.

Add the dill, salt, pepper to taste, stir and keep on heat for just a couple of minutes. Turn off the heat, cover the pan with a lid and allow time to infuse, to vegetables, mushrooms and herbs soaked with juices of each other.

Appetizer of eggplant with mushrooms ready! Bon appetit!

The dish can be served as a separate dish, as a side dish to otvarna potatoes or meat. or as a salad or appetizer.