EGGPLANT WITH VEGETABLES AND RICE (350 G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins
 1 Eggplant
 50 g Any mushrooms
 ¼ Onion
 70 g Sweet pepper
 70 g Tomatoes
 ½ Clove of garlic
 1 tbsp Olive oil
 Dilltaste
 Salttaste
 Peppertaste
1

We wash the half of the eggplant, take out the pulp, salt and leave for 20 Minutes to remove the bitterness;

2

We wash the mushrooms, cut into small pieces and fry in a preheated pan with 1 tsp. oils;

3

Rinse the eggplant with water, dry it with a paper towel and grease it with olive oil and send it to bake in a preheated oven to 200 ° C for 15 Minutes;

4

In the meantime, finely chop the onion and pepper, fry in a pan where mushrooms used to be.

5

Add tomatoes to the vegetables, salt and stew under a closed lid for another 5 - 7 Minutes;

6

Add finely chopped garlic to the pan and simmer another 2 Minutes;

7

We mix vegetables with mushrooms and put the resulting stuffing in an eggplant boat and in the oven for 10 Minutes;

8

Cook rice until cooked and season with oil, salt and herbs as desired.

Ingredients

 1 Eggplant
 50 g Any mushrooms
 ¼ Onion
 70 g Sweet pepper
 70 g Tomatoes
 ½ Clove of garlic
 1 tbsp Olive oil
 Dilltaste
 Salttaste
 Peppertaste

Directions

1

We wash the half of the eggplant, take out the pulp, salt and leave for 20 Minutes to remove the bitterness;

2

We wash the mushrooms, cut into small pieces and fry in a preheated pan with 1 tsp. oils;

3

Rinse the eggplant with water, dry it with a paper towel and grease it with olive oil and send it to bake in a preheated oven to 200 ° C for 15 Minutes;

4

In the meantime, finely chop the onion and pepper, fry in a pan where mushrooms used to be.

5

Add tomatoes to the vegetables, salt and stew under a closed lid for another 5 - 7 Minutes;

6

Add finely chopped garlic to the pan and simmer another 2 Minutes;

7

We mix vegetables with mushrooms and put the resulting stuffing in an eggplant boat and in the oven for 10 Minutes;

8

Cook rice until cooked and season with oil, salt and herbs as desired.

EGGPLANT WITH VEGETABLES AND RICE (350 G)

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