Rinse mushrooms well, peel and boil in boiling water for 20 Minutes . Then, fry in vegetable oil until dried. Rinse the eggplant, cut off the ends and cut in half. Take out the flesh.
Then salt the eggplant and leave for 20 Minutes to remove the bitterness. Then rinse with water, dry and grease with vegetable oil. Put the halves on a baking sheet and send in the oven for 20 Minutes, at a temperature of 220 degrees.
At this time, fry finely chopped onions and bell pepper, cut into small cubes, in a pan. Add tomatoes and stew for another 5 Minutes.
At the end add finely chopped garlic and after 2 Minutes remove from heat. Combine cooked vegetables with mushrooms. Fill the eggplant boats with the resulting filling, sprinkle with grated cheese on top. Bake in the oven for 12 Minutes.
Ingredients
Directions
Rinse mushrooms well, peel and boil in boiling water for 20 Minutes . Then, fry in vegetable oil until dried. Rinse the eggplant, cut off the ends and cut in half. Take out the flesh.
Then salt the eggplant and leave for 20 Minutes to remove the bitterness. Then rinse with water, dry and grease with vegetable oil. Put the halves on a baking sheet and send in the oven for 20 Minutes, at a temperature of 220 degrees.
At this time, fry finely chopped onions and bell pepper, cut into small cubes, in a pan. Add tomatoes and stew for another 5 Minutes.
At the end add finely chopped garlic and after 2 Minutes remove from heat. Combine cooked vegetables with mushrooms. Fill the eggplant boats with the resulting filling, sprinkle with grated cheese on top. Bake in the oven for 12 Minutes.