Delicious appetizer with eggplant and mushrooms
Tasty, quick, easy, summery - that's all about it, vegetable appetizer with mushrooms! This appetizer is very light and tangy, with a fresh taste, and it will surely find a place at your table or in your picnic basket!
Ingredients for a delicious appetizer with eggplant and mushrooms:
- Eggplant (medium) - 1 pc
- Zucchini (young) - 1 pc
- Petiole celery - 1 pc
- Cherry tomatoes - 6 pcs
- Chili pepper - to taste
- Oyster mushrooms - 250 g
- Vegetable oil - 4 tablespoon
- Greens (I used coriander, parsley and green basil) - to taste
- Garlic (optional, I did not add) - 3 clove
- Balsamic - 1 tablespoon
- Vinegar (wine) - 1 tablespoon
- Soy sauce (Kikkoman Classic TM) - 2 tablespoon
- Honey (or powdered sugar) - to taste
How to cook delicious appetizer with eggplant and mushrooms step by step with photos
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Wash zucchini, eggplant and celery stalks and dry. Slice the zucchini and eggplant first into rings and then into slices!!! Slice celery stalks. |
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Put eggplant, zucchini and celery in a microwave dish, put the lid on and cook for 3 minutes at 900 watts. After the signal, stir and cook for another 4 minutes at full power. Drain and cover. |
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Slice and fry oyster mushrooms in 2 tablespoon of vegetable oil over high heat. |
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For the sauce mix soy sauce, balsamico, 2 tablespoon vegetable oil, wine vinegar and honey to taste. Place hot oyster mushrooms in mix and pour sauce over vegetables, add chopped greens, chili flakes and cherry tomatoes and stir to combine. |
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Allow to cool, stirring in the process. If you have time, leave it in the fridge overnight - it will taste even better. |
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Then put it in a salad bowl and serve. |
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Very tasty! |
Garlic, Soy Sauce, Vegetable Oil, Greens, Balsamic, Vinegar, Honey, Zucchini, Tangy, Vegetable, Mushroom, Chili Peppers, Celery, Cherry tomatoes, Oyster mushrooms, Starters, Sweet and sour, Snack with Mushrooms
