The Mushroom and Eggplant side dish is a tasty dish, perfect to accompany meat or fish main courses. The combination of porcini mushrooms with soft eggplants and passed tomatoes creates an irresistible mix of flavors. A must-try!
Clean the mushrooms and slice them
Cut the eggplants into cubes, salt them and let them lose water
Sauté the crushed garlic in oil and remove it as soon as it takes color
Add the mushrooms and eggplants to the pan and let them flavor for a few minutes
Salt and pepper, and add the passed tomatoes
Sprinkle with plenty of oregano, mix and cook covered over medium heat for about 1 hour
Padella
Coltello
Italy
| Energy (kcal) | 23.62 |
| Carbohydrates (g) | 2.6 |
| of which Sugars (g) | 2.55 |
| Fat (g) | 0.3 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 1.81 |
| Fiber (g) | 2.01 |
| Sale (g) | 0.02 |
