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Fried Vegetables and Parmesan

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Eggplant, Mushrooms, and peppers make the Mediterranean salad a pleasure. In this recipe, I will explain to you step by step, how you can prepare the exactly.

Ingredients the Fried Vegetables and Parmesan:

200g  brown mushrooms
200g  Cocktail tomatoes
1  aubergine
2  small red pointed peppers
1  small clove of garlic
7  tbsp olive oil
2  prizes sugar
3  prizes salt
3  prizes pepper from the grinder
200ml  White wine
4 tbsp  Tomato sauce
3  stems basil
2  Romana lettuce hearts
1  bunch arugula
1  bunch mixed herbs (e.g. parsley, chives, chervil)
2 tbsp  white balsamic vinegar
1 pinch  sugar
1  handful of green olives (without stones)
1 glass Artichoke hearts (310g), drained
125g  Mini mozzarella balls, drained
1  handful coarsely planed parmesan shavings

Preparation time: 45 minutes
Cooking time: 15 minutes
Total: 60 minutes


Step 1: cut vegetables
Clean mushrooms, rub dry with kitchen paper if necessary, and cut into quarters. Wash and dry cocktail tomatoes, aubergine, and pointed peppers. Halve the tomatoes, roughly dice the aubergine, and cut the pointed peppers into rings, removing the core if necessary. Peel the garlic and chop it to fine slithers.

Step 2: sauté the mushrooms
Heat two tablespoons of olive oil in a pan and fry the mushrooms over high heat after that slightly reduce heat Add garlic and fry briefly. Season the mushrooms with a pinch of salt, sugar, and pepper each. Deglaze with half of the white wine and let the liquid boil off. Add the halved cocktail tomatoes and toss in the pan. Remove the pan from the stove.

Step 3: sauté eggplants
Heat two tablespoons of olive oil in a second pan and fry the aubergine cubes over high heat. Season with a pinch of pepper and salt each. Deglaze with the rest of the white wine and add the tomato sauce. Pluck the basil leaves, wash, dry, and add to the aubergines in small pieces. Remove the pan from the stove as well.

Step 4: mix the salad
Cut the romaine lettuce hearts and the stalk into strips, wash and spin dry. Sort out the rocket, wash with the herbs, shake dry, and just cut roughly. In a large bowl, whisk the remaining olive oil with the balsamic vinegar. Season with 1 pinch each of sugar, salt, and pepper, and then Add the romaine lettuce, rocket, and herbs and mix with the vinaigrette. Add pointed pepper rings, olives, and artichoke hearts, and mix well everything thoroughly.

Step 5: serving
Spread the salad on deep plates, arrange the mozzarella balls, fried aubergine cubes, and mushroom-tomato mixture on the top and serve the Insalata Salva sprinkled with parmesan shavings.

Enjoy your Fried Vegetables and Parmesan Food

See my really favorite Traditional German Recipe: Schnitze

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Marie Foodie

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My knowledge of cooking started from a very young age, I share all the cooking skills, tips, and some tricks to cooking food with easy ingredients that I developed over the years.

Marie Foodie

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