Japanese Eggplant with Mushrooms

Preface

1. Japanese eggplants are thinner and longer than our local people. So the look is an eye-catcher. I taste them as a somewhat stronger, sweeter pulp. What I’m particularly excited about is the much thinner skin. For me, this means they are wonderful as pan-fried vegetables. IMPORTANT >>>>> Eggplants are nightshade plants and the unripe fruits of eggplants contain solanine. Therefore these are poisonous in the raw state.

preparation

1. I put cardamom and fennel seeds (tapped) into the oil beforehand and roast them briefly. I then break open the cardamom capsule and just add the cardamom * mus * again. Then cut the aubergines in half and place the pulp side down on cling film that has been moistened with olive oil and ground sea salt. Now wash them first (except for the mushrooms) and then cut the remaining ingredients into the desired shape. Put the ingredients except the mini peppers in a pan and cook …. Finally, steam the aubergines first on the skin side and then on the back -or. roast meat.

TIP

1. I put the mushrooms first in the pan and let them brown properly on one side together with the garlic onion and the chilli. This has a great effect on the taste of the eggplant.
2. In a second pan, the breaded schnitzel and mini peppers are fried at the same time.
3. If everything is well cooked, thinly sprinkle the lime zest and arrange on plates.

Bon appetit and culinary greetings your Biggi ♥