Eggplants and Mushrooms on Potatoes
Pane-Bistecca
A vegetarian meal with boiled potatoes, that’s this recipe for eggplants and mushrooms on potatoes. If you have leftover boiled potatoes, you can easily bake them with all sorts of things. Or you can cover them with vegetables and serve them as a whole meal. That’s what I did!
If you like, you can also gratinate them with cheese, which tastes even better!
If you like, you can also gratinate them with cheese, which tastes even better!
Ingredients
4 cooked Potatoes, halved
1 Eggplant, diced
100 g white button Mushrooms, sliced
1 Bunch Parsley, chopped
2 Garlic cloves, chopped
1 small Onion, chopped
Salt and Pepper
Paprika
Rosemary
2 tbsp Sour Cream optional
some Olive Oil
Instructions
1
Step 1
Heat a little oil in a wide pan and sauté the garlic and onion in it.
2
Step 2
Add the diced eggplant and fry well over a medium heat.
3
Step 3
Then add the mushrooms and fry, seasoning everything very well. Simmer until the water has boiled off.
4
Step 4
Add the chopped parsley and mix in the two tablespoons of sour cream.
5
Step 5
Heat the potato halves and put them on a plate, cover with the vegetable mixture, and serve immediately.
Notes
Top with a little mozzarella or grated Gruyere and place briefly in the oven. Tastes wonderful. And here you can find more recipes for leftovers!
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