If you love eggplant on its own, try stuffing it with mushrooms. Cooking requires an oven, but what happens will become a royal decoration for any table.
It is necessary
- - 2 eggplants;
- - 1-2 bell peppers;
- - 1 onion;
- - 2 tomatoes;
- - 150 g of champignons;
- - 2-3 cloves of garlic;
- - greens (cilantro or parsley);
- - vegetable oil;
- - salt;
- - pepper.
Instructions
Step 1
Wash the eggplants, cut off their tails and cut each vegetable lengthwise so that 2 halves are formed.
Step 2
Cut out pulp from each half and set aside. Cut the eggplant pulp very carefully so as not to damage the half of the eggplant itself.
Step 3
Put the resulting hollow eggplant boats on a baking sheet. Salt them from the inside, brush with vegetable oil. Eggplant should be baked at 230 degrees for about 10-15 minutes.
Step 4
Let's get down to stuffing. First, peel the onion, wash it well and chop it finely. Cut out the seed box from the washed pepper, and cut the pepper itself into small cubes. The eggplant pulp you cut out now needs to be cut into cubes. We do the same with champignons: wash, dry and cut into slices. Wash the greens and grind them. Garlic must be peeled and chopped too.
Step 5
Let's start cooking. Preheat a skillet over a fire, add vegetable oil there and fry the onion for a couple of minutes.
Step 6
Add pepper to the onion and, stirring occasionally, fry for about 4 more minutes. Once the pepper is done, add the herbs you chopped and the garlic. Stir the entire mixture.
Step 7
Fry the mushrooms in a separate skillet. It takes 8-10 minutes to cook them. Once the mushrooms are ready, add the eggplant pulp to them and mix everything well.
Step 8
Now take the eggplant boats out of the oven and fill them with the filling you just cooked. The filled halves should be baked in an oven heated to 200 degrees. Roasting time is approximately 10 minutes.
