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Thursday, April 23, 2015

Eggplant With Capcisum, Mushroom And Feta Cheese

Total Time: 59 mins Preparation Time: 29 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • butter, as required
  • 2 onions, sliced into rings
  • 1 cup mushroom, sliced
  • 1 red capsicum, sliced into rounds
  • 1 eggplant, sliced into 1 cm thick rounds
  • 1 cup feta cheese, crumbled
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley, finely chopped
  • extra virgin olive oil

Recipe

  • 1 heat a little butter.
  • 2 stir-fry the onions until soft and golden brown.
  • 3 remove from flame.
  • 4 then, fry mushrooms until well-browned.
  • 5 remove from heat.
  • 6 keep aside.
  • 7 add a little more butter.
  • 8 saute the red capsicum.
  • 9 remove from flame.
  • 10 keep aside.
  • 11 heat some oil in a frying pan.
  • 12 shallow-fry the eggplant until golden in colour and cooked on both sides.
  • 13 drain on an absorbent paper towel.
  • 14 wipe the frying pan completely with an absorbent paper towel.
  • 15 arrange the eggplant on a flat dish.
  • 16 arrange onion rings over it.
  • 17 arrange the capsicum over it.
  • 18 combine the sauteed mushrooms, feta cheese and thyme.
  • 19 sprinkle the combined mixture over the capsicum.
  • 20 garnish with chopped parsley.
  • 21 pour a little olive oil before serving.

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