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Eggplant baked mushroom

ingredients

servings

4

Aubergine

2 unit

Canned tomato sauce, without salt

300 grams

Garlic

1 wedge

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

Side Dishes from Italy - Campania

Eggplant baked mushroom

Eggplant baked mushroom

vegan high in fiber high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant baked mushroom

Who has never eaten eggplant Poppet, certainly a bit all have tasted at least once this goodness. Surely though it fried. This is instead a recipe in the oven, and healthier, but always tasty and flavorful.

Eggplant baked mushroom step 1

step 1

Wash and dry the eggplants. Cut the eggplant into cubes rather large in the oven will halve the size, place them in a bowl with water and salt and let so for at least 20 minutes.

Eggplant baked mushroom step 2

step 2

Bake the eggplant so in a preheated oven at 180 degrees for 30 minutes. Stir occasionally.

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Eggplant baked mushroom step 3

step 3

After 30 minutes, add the eggplant in garlic clove, olive oil, salt and pepper and put in oven for 10 minutes, remembering to mix at least once.

Eggplant baked mushroom step 4

step 4

Remove from oven and sprinkle again all the eggplant with tomato paste, stirring well. Bake for another 10 minutes and serve while still hot or too cold are good.

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