Forest Rubies
Let stand in the fridge for 3-4 hours and enjoy!
- 6
- 30 minutes
- 30 minutes
Ingredients
- 2 medium-sized eggplants
- 3 large carrots
- 8 oz portabella mushrooms
- ½ medium onion
- 2 medium-sized tomatoes
- 4 tbsp mayonnaise
- 2 garlic cloves
- chopped fresh dill and parsley
- 1 cup pomegranate seeds
- salt, pepper to taste
Directions
- Thoroughly wash the eggplants.
- Heat oil in a large skillet (please note, eggplants require a lot of oil – we will take care of the excess oil in the later steps).
- Slice the eggplant into 1 inch slices.
- Pan fry the eggplant, add salt and pepper to taste.
- Place the eggplant slices onto a plate, separating each batch with a paper towel (this will help absorb the excess oil).
- Chop the mushrooms and onion and pan fry until golden brown.
- Wash, clean, and grate the carrots.
- Add 2 tbsp mayonnaise and squeeze the garlic cloves, add salt and pepper to taste, mix together.
- Cut the tomatoes into circles or half-circles.
- Take a large plate and start placing ingredients in the following order: eggplants, mushroom mixture, carrot mixture, tomatoes.
- Spread the remaining mayonnaise (about 1-2 tbsp) on top of the tomatoes.
- Decorate with chopped fresh dill, parsley and pomegranate seeds.
