Pasta with cold cuts
2020-08-13 / test@t
Spicy eggplant with oyster mushrooms and coconut milk
Spicy eggplants are best served with something that absorbs tasty sauce and softens the spiciness at the same time, for example, with fluffy Uzbek-style tortillas or boiled rice.
Ingredients
- 1.5 kg of medium-sized eggplants
- 400 g oyster mushrooms
- 400 ml of coconut milk
- 1-2 tbsp. l. spicy pasta (green or red curry, tom-yam or Abkhaz adjika)
- vegetable oil
- salt
- cilantro for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat oven to 200 ° C. Cut the eggplants into large cubes and dip in vegetable oil and salt. Spread in one layer on two parchment-lined baking sheets and bake in the oven until golden brown, about 20 minutes.
Step 2
Remove the hard legs from oyster mushrooms, tear the large caps into 2–4 parts with your hands, leave the small ones as they are.
Step 3
In a saucepan with a thick bottom, pour a little oil, put in the spicy paste and lightly fry over low heat, stirring occasionally.
Step 4
Pour in coconut milk, stir until smooth, add eggplant and oyster mushrooms. Bring to a boil over high heat, cook for 3-4 minutes. Serve hot, sprinkled with cilantro leaves.
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