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Eggplant – Mushrooms – Vegetables

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Ingredients for 4 servings:

  • 1 kg eggplant(s)
  • 1 lemon(s)
  • 500 g mushrooms
  • 2 onions
  • 4 tbsp oil
  • salt and pepper
  • Paprika powder, sweet
  • 1 pinch(s) of sugar
  • ¼ liter vegetable broth
  • 125 ml cream
  • 2 tbsp flour
  • 5 tomatoes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the eggplants, trim the stems, cut the eggplants into approximately 1 cm thick slices, and drizzle with lemon juice. Clean and quarter the mushrooms, and add them to the eggplants. Sauté the diced onion in oil. Add the eggplants and mushrooms. Sauté for 5 minutes, season with salt, pepper, paprika, and sugar. Add the broth and cream. Simmer for 10 minutes until tender. Thicken the sauce with flour. Heat the peeled tomato quarters. Season again before serving.

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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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