Eggplant with Capcisum, Mushroom And Feta Cheese

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READY IN: 59mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a little butter.
  • Stir-fry the onions until soft and golden brown.
  • Remove from flame.
  • Then, fry mushrooms until well-browned.
  • Remove from heat.
  • Keep aside.
  • Add a little more butter.
  • Saute the red capsicum.
  • Remove from flame.
  • Keep aside.
  • Heat some oil in a frying pan.
  • Shallow-fry the eggplant until golden in colour and cooked on both sides.
  • Drain on an absorbent paper towel.
  • Wipe the frying pan completely with an absorbent paper towel.
  • Arrange the eggplant on a flat dish.
  • Arrange onion rings over it.
  • Arrange the capsicum over it.
  • Combine the sauteed mushrooms, feta cheese and thyme.
  • Sprinkle the combined mixture over the capsicum.
  • Garnish with chopped parsley.
  • Pour a little olive oil before serving.
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