Tasty dish eggplant stuffed with mushrooms, and then baked in the oven with cheese.
Ingredients:
eggplant 2 pcs,
a few mushrooms, any mushrooms will do: oyster mushrooms, champignons, chanterelles ...., I always have dried shiitake mushrooms. Dried mushrooms must first be soaked for several hours.
onion 1/2 piece,
tomato 1 pc,
Bell pepper,
greens a few branches,
cheese 80 - 100 gr,
vegetable oil 2 tablespoons,
salt,
ground spices to taste: coriander, pepper, oregano.
Important! Add to stuffing to taste. spicy sweet and sour sauce type Indian chutney sauce, Mexican salsa sauce, Georgian tkemali sauce. I use a spicy sweet and sour sauce I have in the fridge, like tamarind paste or tomato paste, all you need is 1 teaspoon. Sauces, without a doubt, transform the taste stuffed eggplant.
The proportions of all vegetables, herbs and spices can be any and each time they will be obtained with a new taste.
Cooking, excellent cooking option stuffed eggplant:
First, soak dry mushrooms and wash all available vegetables and herbs.
We clean the onion, prepare the sweet pepper, tomato and eggplant. We cut the pepper lengthwise and remove the stalk and seeds, cut off the stalk of the eggplant and cut it lengthwise into equal parts. I make a notch on the eggplant pulp with a knife, and also cut it along the contour, leaving walls about 1 cm thick.
Now I take a teaspoon and take out the eggplant pulp cubes.
Lightly salt the resulting boats from raw eggplants and bake in an oven heated to 180 C for 25-30 minutes. I usually use foil from a chocolate bar. It is very comfortable. I take two sheets of foil, for reliability, I put them one on top of the other. I put the halves of prepared eggplants on top, the main thing is that they fit completely on the foil. The baking time depends on the size of the eggplant. As soon as the eggplants are wrinkled, become soft, I take them out of the oven.
While the eggplants are cooking in the oven, I make the filling. I chop the mushrooms.
I fry the chopped eggplant pulp in a heated frying pan with vegetable oil, add onions, season with spices and put chopped shiitake mushrooms, greens and spicy sweet and sour sauce.
With the cooked fragrant and insanely delicious stuffing with mushrooms, I stuff the eggplant boats, put it with a spoon in the recess.
I put circles of fresh tomato or slices of sweet pepper on top of the filling, so the baked stuffed eggplants will be juicier and tastier. Sprinkle stuffed eggplants on top with grated cheese and chopped herbs.
I put the stuffed eggplants on foil and put them in a preheated oven for baking for 20-30 minutes, at a temperature of 180 - 190 degrees.
I serve hot baked stuffed eggplants to the table.
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