Braised eggplants with mushrooms
Description
Sometimes you want to have a detox day or eat a light dinner. Eggplants stewed with mushrooms at home are an ideal option for a vegetarian meal. The dish is prepared very quickly and can be served as a main course or as an appetizer before the main dish.
Instructions
- 1
Step 1
1. A wonderful light dish that can be prepared all year round. The ingredients are affordable and inexpensive.
- 2
Step 2
2. Cut the eggplants into cubes, sprinkle with salt, mix and let stand until all the bitterness is gone. Meanwhile, you can chop the remaining vegetables.
- 3
Step 3
3. Cut the sweet pepper.
- 4
Step 4
4. Wash the mushrooms (you can use oyster mushrooms or wild mushrooms, but in that case, process them beforehand) and slice.
- 5
Step 5
5. At the very end, chop the parsley and garlic.
- 6
Step 6
6. Place the eggplants and bell peppers in a frying pan with vegetable oil to fry. While the vegetables are frying, chop the onion and carrot and add them to the vegetables (after 5 minutes).
- 7
Step 7
7. Then add the mushrooms. Fry, stirring constantly. At the very end, add the herbs and garlic. Pour in 50 ml of water, cover with a lid, and simmer for about 15 minutes over low heat.
- 8
Step 8
8. Add salt and spices to taste. I usually use a mix of pepper and herbs, as well as stew seasoning. Serve the braised eggplants with mushrooms either hot or cold.