Aubergine Scallopini Recipe Recipe

Name: Aubergine Scallopini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. aubergine, cubed; 1 lb minced mushrooms; 3 x cloves garlic, crushed; 1 c. minced onion; 1 c. minced green bell pepper; 2 Tbsp. extra virgin olive oil; 2 Tbsp. butter; 1 c. Marsala wine; 1 x bay leaf; 1 tsp basil; 1 tsp salt; 1/4 c. tomato paste; 1 c. parmesan cheese, grated freshly grnd black pepper; 1/4 c. minced parsley; 2 med tomatoes, minced

Servings: persons

4 c. aubergine, cubed
1 lb minced mushrooms
3 x cloves garlic, crushed
1 c. minced onion
1 c. minced green bell pepper
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
1 c. Marsala wine
1 x bay leaf
1 tsp basil
1 tsp salt
1/4 c. tomato paste
1 c. parmesan cheese, grated freshly grnd black pepper
1/4 c. minced parsley
2 med tomatoes, minced

1
Heat the extra virgin olive oil and butter in a large, heavy skillet.
2
Add in the onions, garlic, 1/2 teaspoon salt, and bay leaf and saute/fry 5 min.
3
Add in aubergine and another 1/2 teaspoon salt, stir, and cook, covered, 10 min, stirring occasionally.
4
Add in mushrooms, remaining salt, spices (not parsley), pepper, tomatoes and paste.
5
Mix well and simmer, covered, 10 min.
6
Add in Marsala and parsley.
7
Cover and simmer over low heat, about 15-20 min.
8
Just before serving, fold in the parmesan cheese.
9
Serve over pasta, and pass around some extra parmesan.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 c. aubergine, cubed, 1 lb minced mushrooms, 3 x cloves garlic, crushed, 1 c. minced onion, and more.

Yes, Aubergine Scallopini Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Scallopini Recipe

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