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Eggplant and mozzarella pan

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Ingredients for 4 servings:

  • 2 large eggplants
  • 1 ball of mozzarella
  • 200 ml cream
  • 3 tsp butter for frying
  • salt and pepper
  • 1 tsp vegetable stock powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian

Dice the eggplant and fry in the butter. After about 5-6 minutes, reduce the heat and pour in the cream. Simmer for another 3 minutes, then season. I use salt and pepper, as well as a teaspoon of vegetable stock powder. Finally, scatter the diced mozzarella in the pan, turn off the heat, cover, and let the mozzarella melt with the residual heat. This goes very well as a side dish with beef or chicken. It also goes well with fish or a completely vegetarian dish, such as potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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