2020-08-13 / test@t
Wood mushrooms and eggplant in pepper and coconut sauce
Wood mushrooms and eggplants in pepper-coconut sauce are a hot appetizer that will appeal to fans of unusual dishes and vegetarians. Woody mushrooms are rich in vitamins and trace elements, especially calcium and magnesium. In addition, these mushrooms are considered a dietary product, as they have a very low calorie content - only 152 kcal per 100 g. They go well with meat, seafood and any vegetables.
- woody mushrooms - 320 g
- eggplant - 320 g
- onions - 120 g
- bell pepper - 120 g
- coconut milk - 320 ml
- pepper sauce - 80 ml
- sunflower oil - 60 ml
- chili pepper - 6 g
- salt - 8 g
- black peppercorns - 0.5 g
- green onions - 16 g
- ciabatta - 100 g
STEP-BY-STEP COOKING RECIPE
Pour boiling water over wood mushrooms for 10 minutes. Rinse them in warm running water after they open. Then put in boiling water for three minutes. Drain the water, cool the mushrooms.
Cut the eggplants into large cubes, cut the bell peppers and onions into strips.
Fry the eggplants in a very preheated pan in sunflower oil, then add the bell pepper, put the onion in a minute. Fry vegetables for a few minutes so that they remain crispy.
Then add the woody mushrooms and fry for 30-40 seconds.
Season with spices, add coconut milk and pepper sauce, stir and bring to a boil.
Sprinkle with chopped green onions when serving. Serve with slices of oven-dried ciabatta.