Zutaten für Eggplant With Capcisum Mushroom And Feta Cheese
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- Red Capsicum
- 1 medium eggplant, sliced 1/2 inch thick
- 4 oz feta cheese, crumbled
- Fresh Thyme Leaves
- Fresh Parsley
- Extra Virgin Olive Oil
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Zubereitung von Eggplant With Capcisum Mushroom And Feta Cheese
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and cook until soft and golden brown, about 5-7 minutes.
- Remove onions from skillet and set aside.
- Add the sliced mushrooms to the skillet and cook until well-browned, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced red bell peppers and sauté for 5-7 minutes, until slightly softened. Remove from heat and set aside.
- In a separate large skillet, heat olive oil over medium-high heat. Add the eggplant slices and shallow-fry until golden brown and cooked through, about 8-10 minutes per side. Drain on paper towels.
- Wipe the skillet clean.
- Arrange the fried eggplant slices on a large oven-safe dish or baking sheet.
- Top the eggplant with the sauteed onions, followed by the sauteed red bell peppers.
- In a small bowl, combine the sauteed mushrooms, crumbled feta cheese, and fresh thyme.
- Sprinkle the mushroom-feta mixture evenly over the red bell peppers.
- Bake in the preheated oven for 10-15 minutes, or until heated through and the feta cheese is slightly melted and bubbly.
- Garnish with chopped fresh parsley and a drizzle of olive oil.
- Serve immediately and enjoy!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
17 g
Zucker
32g
Fett
28g
Kohlenhydrate
5g
