The baked eggplants with cardoncelli mushrooms are a simple but flavorful dish, perfect for late summer. The eggplants, cut into slices and baked, become soft and light, then you just need to add the pan-cooked cardoncelli and a slice of provolone cheese. A rustic and genuine recipe, which enhances two seasonal ingredients, ideal as a side dish, appetizer, or light main course, perfect to enrich any menu.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Seasonality: Summer, Autumn
- Energy 128.74 (Kcal)
- Carbohydrates 7.64 (g) of which sugars 4.32 (g)
- Proteins 8.37 (g)
- Fat 7.96 (g) of which saturated 4.39 (g)of which unsaturated 2.15 (g)
- Fibers 3.40 (g)
- Sodium 312.73 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 round eggplant (large)
- 7 oz cardoncelli mushrooms
- 3.5 oz provolone cheese
- oregano (or other herbs to taste)
- extra virgin olive oil
- salt
Tools
- Baking sheet
- Parchment paper
- Pan
Preparation
Wash the eggplant, remove the ends and cut it into slices about 0.4-0.6 inches thick.
Place the slices on the baking sheet, lined with parchment paper. Score them on the surface to help them cook more easily, salt them and brush them with a little oil (1).
Place them in a ventilated oven at 356°F and cook for about 20 minutes, or until they are soft.
Meanwhile, clean the mushrooms, wipe them with a damp cloth (or quickly wash them) and cut them into small pieces.
Cook them in a pan with a pinch of salt and a drizzle of extra virgin olive oil until they are tender and their water has evaporated (2).
Take the eggplants and place a thin slice of provolone cheese on each. Top with the cardoncelli mushrooms and sprinkle with a handful of oregano (3).
Put the tray back in the oven and bake for a few more minutes, until the cheese has melted.
The baked eggplants with cardoncelli mushrooms are ready, delicious and flavorful, perfect for any occasion.
Tips and Notes
You can use either cardoncelli mushrooms or other types of cultivated fresh mushrooms (champignons, pleurotus, pioppini, etc.).
You can use provolone, scamorza, or pizza mozzarella.
You can add some strips of speck or cooked ham to the mushrooms.
FAQ (Frequently Asked Questions)
Can I grill the eggplants instead of baking them?
Sure, you can grill them, then add the cheese and mushrooms, and bake them for just a few minutes.
