Toasts with cream cheese, grilled eggplants in tomato sauce and mushrooms, with oregano

Quick and easy recipe that makes a delicious snack or starter.

  • DIFFICULTY Easy
  • COOKING TIME < 30 minutes
  • CUISINE Others
  • A RECIPE FROM PUCK

  • 4 Slices Toasted Bread
  • PUCK White Cream Cheese Spread
  • 1 Eggplant, Large, thinly sliced (3-5 mm)
  • 200 Milliliters (ml) Tomato, Sauce, Canned
  • 6 Mushrooms, Fresh, sliced
  • 1 Clove Garlic, crushed
  • 1 Teaspoon Oregano, dried
  • Black Pepper, to taste
  • Butter, for frying
  • Olive Oil, for frying

Instructions

Step

1
On a well-heated grill skillet, grill the eggplant pieces 3 minutes each side.

Step

2
In a skillet, preheat the butter and olive oil. Add garlic and cook until fragrant, 2-3 minutes.

Step

3
Add mushrooms and cook 5 more minutes, stirring occasionally.

Step

4
Add the tomato sauce, eggplants and oregano.

Step

5
Cook further 10-15 minutes.

Step

6
When done, let it cool 10-15 minutes. Season with salt and black pepper.

Step

7
Toast the breads and apply the layer of cream cheese; top it with eggplants and mushroom mixture.

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