Stuffed Eggplant ingredients:
1 eggplant, choose a nice big one,
spoon of olive oil,
2 medium-sized onions – chopped into small cubes,
1 clove of garlic (I used 3) finely chopped,
175 grams of Mushrooms – washed and cut into cubes,
finely chopped parsley,
salt, pepper,
1 bay leaf,
500 grams of ripe tomatoes – peel and cut into cubes (I used those in a 400 gram can).
Preparation:
Wash the eggplant and cut off the top with the leaves. Cut it in half lengthwise. Cut 3 mm from the skin on each half with a knife and scoop out the middle with a spoon, being careful not to damage the skin.
Cut the middle of the eggplant into cubes. And put the halves in a refractory or ceramic baking dish – it should be about 5 cm deep.
In a large pan (I used a wok pan) – fry the onion in a little olive oil for 3-4 minutes on low heat. After that, add mushrooms, the middle of the eggplant cut into cubes, parsley, garlic, salt and pepper. Stew covered for another 10 minutes.
After that, fill the eggplant halves with it, leaving 2/3 of the filling in the pan, add the tomatoes and bay leaf, and cook for another 10 minutes.
Then remove the bay leaf and pour everything over the eggplant. Bake for 20 minutes in an oven preheated to 180° Celsius.We ate without side dishes, because it was the first time I prepared it, but I think that stuffed eggplants go well with mashed potatoes.
recipe Julian
