- 4 porcini mushrooms
- a purple eggplant
- a stalk of celery
- fresh cilantro
- pickled capers
- extra virgin olive oil
- seed oil
For the porcini and eggplant recipe, puff celery, coriander and parsley, obtaining a total of about 25 g of mixed leaves. Blend them finely with a teaspoon of capers, 50 g of extra virgin olive oil and a pinch of salt to obtain a green sauce.
Cut the aubergine into 1 cm thick slices and cook them in a steamer for 8 minutes, without ever lifting the lid to prevent it from turning black, keeping the beautiful ivory color of the pulp. Clean the mushrooms and divide them in half lengthwise; cook them in a pan with a thin layer of seed oil on the flat side for 4-5 minutes, then turn them over and continue cooking for another 2 minutes, add salt and turn off the heat.
Serve the mushrooms and aubergines, seasoning them with the green sauce.
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