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.
No comments:
Post a Comment