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Eggplant roll with mushroom in white vegan sauce
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Eggplants2 unit(s)
- Mushrooms (I made a mix of paris, shimeji and shiitake)300 g
- Pesto sauce (I taught here already)1 tablespoon
- Chestnut Cream (I taught you the tips)1/2 cup
- Olive oil1 tablespoon
- Grated semi-cured cheese (optional)1/2 cup
- Salt, black pepper and nutmeg to taste
- Slice the eggplant thinly and dip it in lemon water to remove the bitterness (taught in the tips).
- After 15 minutes, dry them with a paper towel and sear them in a hot skillet - without using oil to make it drier - until golden brown on both sides. Reserve.
- Chop the mushrooms into small pieces and sauté them in olive oil in a very hot pan.
- When ready, turn off the heat and add the pesto sauce. Taste to see if you need to adjust the seasoning.
- Stuff the eggplant slices with the sautéed mushrooms and roll them up (as in the video).
- In a baking dish greased with pesto sauce or olive oil, place the rolls and cover them with the white sauce.
- Finish with the grated cheese and bake in a preheated oven at 200ºC for 15 min, leaving another 5 min in grill mode, if you have it.
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