Hot eggplant salad with oyster mushrooms
Ingredients: oyster mushrooms – 200 g; tomatoes – 5-6 pcs.; onions – 2 onions; tomato juice – 1-2 glasses; eggplant – 6 pcs.; white table wine – 1/3 cup; olive oil – 1 glass; juice of 1 lemon; seasoning (you can 'Vegeta'), salt, ground black pepper – to taste, green onion feathers, a sprig of basil – for decoration
Preparation: Eggplants are diced and soaked in water with lemon juice. Onions are cut into small cubes, fried with prepared eggplant and tomato juice. Seasoned with spices and salt. Oyster mushrooms are fried in olive oil with the addition of white wine, salt and pepper. The tomatoes are cut into slices and lightly baked in the oven. Openwork leaves are cut from the feathers of green onions for decoration. When serving, eggplant is placed in the center of the plate, fried oyster mushrooms are placed on top, tomato slices, green onion feathers, and a sprig of basil are placed on the sides of the plate. If desired, finely chopped garlic can be added to the eggplant. Then the dish will taste more spicy.
Bon Appetit!
