In this recipe fit for royalty, you'll be making your very own homemade wine-soaked croutons. I feel festive just reading about it! This recipe is full of astringent and rich tones- the combination of the cheese, wine, and mushrooms will be a burst of flavors in your mouth.
Prep Time
1 hour and 10 minutes
Ingredients for eggplants:
Method of preparing the eggplants:
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Let the bread cubes soak in the wine. Strain them, but don't crush them once fully soaked.
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Halve the eggplants and scrape out the flesh, leaving a 1/4-inch shell. Dice the flesh and salt the eggplant shells. Let sit for 30 minutes and pat dry.
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Preheat the oven to 350°F and line a baking sheet. Oil the eggplants and lay them cut side down on the parchment. Add 1/4 cup of water, cover with foil, and bake for 45 minutes.
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Oil a skillet and fry the mushrooms for a minute. Season to taste, cover and cook until tender. Remove from heat and repeat the process with the pepper and the eggplants. They will be tender much quicker. Transfer both into a bowl to cool.
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Fry the onion and garlic on low heat, covered, until soft. Add the butter, and once melted, remove from heat and add to the mushrooms.
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Add the cheese and broth and season well. Then add the bread.
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Increase the oven temperature to 425°F and turn the eggplants. Fill them up, broil for 10 minutes, and serve with parsley garnish.
Chef's Tip:
Our recommendation would be to use oyster mushrooms. They're so full of flavor they're almost pungent, so you can easily season them with just salt and pepper.
Source: Delish
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