Love the combination of eggplant and mushrooms. But the stuffed eggplant with mushrooms for some reason had not tried. On the website dug up all the recipes for stuffed eggplant, but boats with mushrooms found. In the end took a little from everywhere, and that's what happened to me.
|Cooking time 45 minutes||Number of servings 6|
Slice the mushrooms (I had frozen champignon mushrooms, already sliced), fry in vegetable oil until almost cooked, season with salt to taste. At this time, prepare the vegetables: onion cut into half rings, pepper strips, tomato cubes (if the skin is thick, it is possible to remove). Eggplants wash, cut off ends and cut in half, spoon out the flesh and cut it cubes
The eggplant inside a little salt, allow to stand, went to the bitterness, rinsed, lightly dried with a towel and grease with vegetable oil, place in baking pan (also greased) and place in a hot oven (220-230 gr.) 15 minutes
While baked eggplant, prepare the filling: fry the onions a couple of minutes to become slightly transparent, then it add the pepper and continue to cook for 5 minutes
Finely chop the garlic with a knife (I love it with a knife, because the flavor of garlic is quite different, if it is to pass through the press), herbs also finely chop (sorry, no cilantro, it probably the taste!) and add to the vegetables, immediately remove from heat
To combine vegetables with mushrooms, stir well. Here again, and eggplants out of the oven get... Stuff the boats and sprinkle on top of grated on a coarse grater cheese. Put back in oven and bake for another 15 minutes so the cheese melted.