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Eggplant with Trumpet Royale Mushrooms

Eggplant with Trumpet Royale Mushrooms
Balsamic vinegar adds deep, rich notes to the otherwise mild flavors of eggplant and mushrooms. Like many of our favorite dishes, this recipe uses just a few good ingredients and lets their complementary flavors shine through.
Be sure to use a good quality balsamic vinegar, not a cheap imitation.
It makes all the difference in the world.
Ingredients:

2 tablespoons plus 2 teaspoons extra virgin olive oil
8 small eggplants, halved lengthwise, thinly sliced
1/4 cup plus 3 tablespoons good quality Balsamic vinegar
1 pound Trumpet Royale mushrooms
2 tablespoons fresh Italian parsley, chopped



Directions:

 

Heat a heavy skillet over medium heat.
Add half of the olive oil to the skillet. Add the eggplant slices, working in batches. Reduce the heat to low, cover and cook the slices for about 4 minutes, or until the eggplant has softened and started to turn brown.
Add 1/4 cup of the Balsamic vinegar and boil for about 10 seconds, or until the vinegar has evaporated and the eggplants are glazed. <br>
 
Transfer the eggplants to a serving platter, cut side up. Season with salt and pepper to taste. Set aside somewhere in a warm spot. 
 
Add the remaining olive oil to the skillet over medium heat and use it to sauté the mushrooms for about 3 minutes, or until they've begun to turn brown and soften. Sprinkle with the remaining Balsamic vinegar and cook for about 10 seconds, or until the liquid is reduced slightly and starting to glaze.
Season the mushrooms with freshly ground black pepper to taste.
 
Spoon the mixture over the eggplants and sprinkle with parsley.
 
 


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