Baked eggplant can be paired with a wide variety of vegetables. For example, zucchini, peppers, or tomatoes work well. In this case, eggplants can act as both a secondary ingredient and a main dish. We will learn all the features and tricks of cooking eggplant in the oven.
It is necessary
- cheese - 100 g;
- champignons - 400 g;
- butter;
- sour cream, mayonnaise or yogurt - 2 tablespoons;
- chopped parsley - 2 tablespoons;
- medium-sized eggplants - 5 pcs;
- vegetable oil;
- chicken egg - 1 pc;
- a clove of garlic - 1 pc;
- ground black pepper and salt.
Instructions
Step 1
Rinse the eggplants under running water and cut in half lengthwise. Sprinkle each half with salt and wait for the juice to appear on the surface.
Step 2
Place finely chopped mushrooms and a piece of butter in a skillet. When the mushrooms are juiced, remove them from the stove and add the garlic that has been passed through a press.
Step 3
Hard boil the egg and use a sharp knife to cut it into small cubes. Combine the parsley, egg and mushrooms in a cup.
Step 4
Rinse the eggplants and cut out the centers. Pass the extracted pulp through a blender or meat grinder. Put it together with mayonnaise to the mushroom mass. Pepper and salt the dish, mix well.
Step 5
Fill the eggplant with the filling. Then place all the filled eggplants on a greased baking sheet. Be sure to sprinkle each with grated cheese. Place a small piece of butter in the middle of each eggplant half.
Step 6
Preheat oven to 200oC and place a baking sheet in it and bake for 40 minutes. The finished dish can be served with various sauces. Tartar, Salsa, Bechamel or regular ketchup will do.
