Aubergine and Mushroom Balls. Prepare a baking tray by covering with lightly oiled baking paper. Form into balls with your hands and place on tray. In the second of our three part Festive Menu series, Vegan Chef Day shows us how to make an elegant and fuss-free delicious main course which would be.
Cooking the meatballs and vegetables in stock, as I do here, not only creates an easy meal in a tray, it also means the meatballs soak up the surrounding flavours and become richer and more complex.
Sweat one shallot in a little olive oil, then add the mushrooms and season.
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You can have Aubergine and Mushroom Balls using 11 ingredients and 6 steps. Here is how you cook that.
Ingredients of Aubergine and Mushroom Balls
- You need 1 of aubergine (150 g).
- Prepare 1 slice of sandwich bread.
- You need 2 of button mushrooms.
- It's 1 cloves of garlic.
- You need 1 of egg.
- Prepare 30 g of grated cheddar cheese.
- Prepare 1 Tbsp of margarine.
- It's 2 Tbsp of bread flour.
- It's 3 Tbsp of bread crumbs.
- It's 1 Tbsp of all purpose flour.
- Prepare 1 Tsp of salt.
I used a mix of aubergine, courgette and mushroom. I added more thyme to the recipe and pre cooked the courgette and aubergine first in a little olive oil that I had used to confit some cold smoked garlic. Well, for this Aubergine and Mushroom Risotto recipe basically I used fresh market vegetables together with Arborio Rice (Risotto Rice) and a nice glass of Soave wine to go into the Risotto and obviously leave some to sip for your meal. Place the aubergines and mushrooms on serving plates.
Aubergine and Mushroom Balls step by step
- Prepare all ingredients. Cut aubergine, mushroom and bread into small dice. Finely chop garlic..
- Heat pan and put margarine. Toast bread in the pan for 3 minutes. Set aside. Next, heat olive oil and put garlic. Stir it until fragrance and add aubergine and mushroom. Cook it until tender about 7 minutes..
- Mix all in a bowl (toasted bread, sauteed aubergine +mushroom, bread flour, all purpose flour, salt, cheese, beaten egg). Mix it until corporated and can be shaped..
- Take 1 Tbsp of the dough and shape it like a ball. Then coat the ball with bread crumbs.
- Heat oil with low fire and fry the balls until golden brown..
- Aubergine and Mushroom Balls are ready to serve with your favorite dipping sauce ✨.
My eggplant/aubergine and mushroom kebab expertly sliced by @mattgolinski. Great night of friendship and cooking last night @peppersnoosaevents @viewrestaurantnoosa. In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. PS: If you make my lemongrass aubergine neatballs, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag.