Eggplants stuffed with mushrooms
Description
The recipe won't take much time. So, here's how: serve hot.
Instructions
- 1
Step 1
1. Prepare the ingredients and wash the vegetables. Let's get started! If the mushrooms are fresh, clean them, wash, and slice thinly or cut into cubes.
- 2
Step 2
2. Cut the eggplants in half lengthwise. Carefully use a knife to remove the inner flesh, creating a boat shape. Do not make the sides too thin, otherwise the boats won't hold their shape. Generously salt the boats and let them sit for 20 minutes. Dice the removed flesh into cubes.
- 3
Step 3
3. Sauté the onion and mushrooms in vegetable oil. If the skillet is small, it's better to sauté the onion first, then add the mushrooms. Do not cover with a lid.
- 4
Step 4
4. Add the eggplants, sliced bell pepper, and cook the vegetables until done. Season with salt and pepper to taste.
- 5
Step 5
5. Add herbs and chopped garlic to the cooked vegetables, mix and remove from heat.
- 6
Step 6
6. Rinse the boats under cold water to remove the salt. Dry with paper towels, fill with vegetable stuffing. Place in a preheated oven for 20-25 minutes (temperature 200 degrees).
- 7
Step 7
7. Stuffed eggplants with mushrooms are ready. The process can now be considered complete.
- 8
Step 8
8. You can also make a delicious cheesy crust! To do this, sprinkle the eggplants with grated cheese—use any amount and type of cheese you prefer. Put the eggplants back in the oven for a few more minutes, until the cheese melts.
- 9
Step 9
9. Ready! Arrange the eggplants on plates, garnish with herbs, and enjoy!
- 10
Step 10
Can be served.