Benvenuti Bellos!Today, I have something special for you again! Today you can relax and take something light with lots of saturated fatty acids to you! These are of course important for our body and for example the muscle building. So you do something for your fitness by snacking the eggplant on argula. ;)
Ingredients
1 eggplant
1 onion
1 chili
1 clove of garlic
½ lime
200g mushrooms (champignons / chanterelles)
50g arugula
50g walnuts
50 ml red wine / port wine
Italian herbs (basil/oregano/rosemary)
Olive oil
Salt Pepper
Instructions
First of all, we cut the eggplant, onions and mushrooms into julienne (slices) and heat some oil in the pan.
The eggplant should be salted on both sides and sprinkled with the herbs. We put the eggplant slices aside for a while. After about 10 min we brush the eggplant slices from both sides with a little oil. Then we put them in the grill or in the pan and let them get crispy from both sides.
At the same time we take care of the mushroom relish. For this we sweat the mushrooms with the onions in the pan. Salt them a little bit in the pan and add the crushed garlic. As soon as everything becomes slightly glazed, we deglaze everything with port or red wine. Let it reduce a little.
Now we start to prepare the dish. Put the washed arugula on a plate. Then we put the fried zucchini slices and the mushroom relish on it. We crack some walnuts, chop the chili and put it on top. Don't forget the salt/pepper and a little squeeze of lime. Et voilà ! Nous sommes fini!
Resumé
That's how fast our vegan arugula bed can be made, folks. As soon as you taste the first bite, you will be overwhelmed by the nuances. The dish has convinced me by the ease of preparation and on the plate. Of course, also nice to combine with bread and the acid of the lime, croutons or simply as an appetizer.
Get inspired by food for flexitarians!
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