Stuffed eggplants baked in the oven

Description

The recipe won't take much time. This dish will become a real highlight of any table, whether festive or everyday. Stuffed eggplants are very tasty, aromatic, and unique. They work perfectly as an appetizer or as a main course. Be sure to give it a try :) Serve hot.

Instructions

1. 1

   Step 1

   Wash the eggplants under water, cut off the stems, and then slice each eggplant in half lengthwise. Repeat this with each eggplant. Remove the flesh from the eggplants and set it aside.

2. 2

   Step 2

   Place the prepared eggplants on a baking sheet and brush them with vegetable oil. Bake in the oven for 10-15 minutes at 230 degrees.

3. 3

   Step 3

   Meanwhile, peel the onion and finely chop it. Do the same with the bell pepper, mushrooms, and eggplant flesh.

4. 4

   Step 4

   We wash and dry the herbs, then chop them finely. We also chop the garlic very finely. Heat a small amount of vegetable oil in a hot skillet and sauté the onion for 2 minutes, then add the pepper and cook together for 5 minutes.

5. 5

   Step 5

   Add the eggplants and fry everything together, adding spices. Blanch the tomatoes, remove the skin, grate them on a grater, and add to the eggplants. Then add chopped herbs and garlic, thoroughly mixing everything for 8-10 minutes.

6. 6

   Step 6

   Add the mushrooms and mix everything again. Once the filling is ready, place it into the eggplant boats. Sprinkle the boats with walnuts and bake for another 10 minutes at 200 degrees. The dish is ready.