Eggplant roll with mushroom in white vegan sauce

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Eggplant roll with mushroom in white vegan sauce

Name: Eggplant roll with mushroom in white vegan sauce
Prep time: 45 min
Total time: 45 min
Yield: 4 Porções
Ingredients: 2 unit(s) Eggplants; 300 g Mushrooms (I made a mix of paris, shimeji and shiitake); 1 tablespoon Pesto sauce (I taught here already); 1/2 cup Chestnut Cream (I taught you the tips); 1 tablespoon Olive oil; 1/2 cup Grated semi-cured cheese (optional); to taste Salt, black pepper and nutmeg

🇧🇷Brazil

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(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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Eggplant roll with mushroom in white vegan sauce

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