This warm shiitake mushroom and eggplant salad can be even served as a second course while it is very nourishing. Shiitake mushrooms are not only tasty but also contain a lot of minerals and vitamins, including are В1, В12, РР, and Е as well as such mineral as phosphorus.
- 200 g (2/5 lb) shiitake mushroom
- 5-6 tomatoes
- 2 bulb onions
- 1-2 cup tomato juice
- 6 eggplants
- 1/3 cup white table wine
- 1 cup olive oil
- 1 lemon
- salt – to taste
- black ground pepper – to taste
- spices – to taste
- spring onions – to taste
- parsley – to taste
Cube eggplants. Combine water and lemon juice. Soak the eggplants there. Peel and chop bulb onions. After half an hour transfer the eggplants to a skillet and add the onion. Stir in tomato juice. Season everything with salt and pepper. Heat the pan and fry the ingredients until cooked through.
Peel shiitake mushrooms, chop them and fry on olive oil combined with white wine, salt and pepper. Transfer the mushrooms to a plate and set aside.
Wash and cut tomatoes into circles. Place them in a baking sheet greased with dairy butter and bake them in an oven slightly. Rinse and cut spring onions finely.
Toss all the ingredients together in a large bowl. Season the salad with oil, add spices and mix everything properly. Heat the salad in a microwave slightly. Top the dish with chopped parsley and serve it at once.
Enjoy your meal!