Eggplant Pan

Summary

Ingredients

• 750 g auberine (s)
• 250 g mushrooms, fresh
• 3 shallot (s) (alternatively 5 spring onions), diced
• 1 clove garlic
• 3 tablespoon tomato paste
• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• 250 g sausae (mortadella), cut into strips
• 0.25 liter ¼ vegetable stock
• 1 bunch basil
• salt and pepper
• sugar

Print Recipe Pin Recipe

Instructions

1. Wash the aubergines, cut into slices, drizzle with lemon juice and let rest for 15 minutes (do not drain).
2. Mild olive oil in a large pan and fry the shallot cubes in it. Peel, dice and add the garlic. Fry the aubergine slices in it. Then add the tomato paste and vegetable stock. Clean the mushrooms, cut into slices, add and season everything as needed. Braise together for about 20 minutes over a mild heat. Then add the mortadella cut into strips. Wash the basil, spin dry and cut finely. Sprinkle with the basil before serving.
3. Suitable as an antipasti with white bread or as a vegetable side dish for Mediterranean dishes. Also goes well without mortadella as ratatouille.