This is a very easy and at the same time elegant dish. You can have it as a light lunch or a side dish at dinner.

Serves four.

Direction:

Preheat the oven to 450° F. Slice the eggplant to ½ inch rings. Place the eggplant rings on an oil brushed parchment paper on a cookie sheet.  Let them cook in the oven, until the eggplants get dark and crispy and lose their water as much as possible. Mean while clean the mushrooms with a damp paper towel (avoid washing them with water as mushrooms absorb water and won’t be as good). Cut the mushrooms in to ½-inch slices.

Cook the mushrooms on a hot non-stick pan. Let them to release as much water as possible. Turn them after couple of minutes or you can reduce the heat and let the mushrooms to cook slower. The point is to let the mushrooms caramelise and cook through, when you feel that the pan is too dry add a drizzle of olive or vegetable oil, to the pan to get things going.

While you are waiting for the eggplant and mushrooms to cook, cut your tomato, and onion.

Then  just assemble it, a slice of eggplant, couple of onion rings, a slice of tomato, crumble of feta cheese, salt and pepper, drizzle of olive oil. You can have the mushrooms on the side and dress it up with fresh herbs like cilantro and mint, parsley works too.

I had this dish for a light lunch and also as a side dish next to steak worked for me perfectly both ways.

Enjoy,

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Tags: eggplant, mushrooms, tomato, vegetarian