VENEZUELAN EGGPLANT WITH GREEN BEANS

Table of Contents

VENEZUELAN EGGPLANT WITH GREEN BEANS

VENEZUELAN EGGPLANT WITH GREEN BEANS . Alimento Base: Eggplant, Preheat oven to 350 F. Peel eggplant and cut into 1-inch cubes. In medium bowl, combine eggplant, 6 tablespoons oil and chopped garlic. Toss to coat and let marinate at room temperature...
Tiempo de preparación 40 minutos
Tiempo total 40 minutos
Plato Eggplant
Cocina Venezuela
Raciones 6 comensales

Ingredientes
  

  • 3 large eggplants aubergines, halved lengthwise
  • 7 tbl olive oil
  • 3 cloves garlic chopped
  • 3 cups shiitake mushrooms stems removed and caps sliced 1/4 inch thick
  • 1 cup green beans cut into 1-inch length OR thawed frozen green beans
  • 1 1/2 tsp minced shallots
  • 1 tsp minced garlic
  • 3 ripe plum tomatoes diced
  • Salt and freshly ground pepper to taste
  • 1 tbl chopped cilantro leaves
  • 1 tbl chopped fresh parsley leaves

Elaboración paso a paso
 

  • Preparation
  • Preheat oven to 350 F.
  • Peel eggplant and cut into 1-inch cubes.
  • In medium bowl, combine eggplant, 6 tablespoons oil and chopped garlic.
  • Toss to coat and let marinate at room temperature for 20 minutes.
  • Spread eggplant on baking sheet.
  • Roast until tender, about 20 minutes.
  • In large skillet, heat remaining tablespoon oil over medium-high heat.
  • Add mushrooms, green beans, shallots, minced garlic, tomatoes, and salt and pepper and cook, stirring, until vegetables are softened, 5 to 8 minutes.
  • Add eggplant and mix to combine.
  • Season with salt and pepper.
  • Heat thoroughly. Serve sprinkled with cilantro and parsley.