As I don't like it very much when the pieces of aubergine and the mushrooms are swimming in their own juices (it makes everything very slippery), I first sprinkle a little salt on the vegetables and leave them for 10 minutes so that all the water is released. Then I put the aubergines on a piece of kitchen paper to dry them.
At this point I add the onions, the garlic and the mushrooms to the hot frying pan. Fry briefly and then add the vegetables. Add the seasoning and the mushroom dish is ready.
Sort: Trending
The aubergine first absorbs all the oil, and then, when you add the mushrooms, it absorbs the liquid released by the mushrooms. So, there's not actually much liquid. But of course, you must not water it.
Because these aubergines are very mild-tasting, you can't taste them; they all have a mushroom flavor.
Another thing: we salt and pepper the mushrooms only at the end to prevent them from releasing more liquid.