EGGPLANTS (½ PCS) STUFFED WITH VEGETABLES (100 G) AND CORN PORRIDGE (100 G READY-MADE)

RatingDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins
 ½ Eggplant
 50 g Mushrooms(any)
 ¼ Onion
 ¼ Sweet pepper(fresh or frozen)
 1 tsp Olive oil
 ½ Dill
 Salt taste
 Peppertaste
1

We wash half 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 send it to bake in a preheated oven to 200 ° C for 15 Minutes;

4

In the meantime, chop finely the onions and peppers, fry them in a pan where mushrooms used to be.

5

We mix vegetables with mushrooms and put the resulting stuffing in eggplant boats;

6

Spray with oil and put into the oven for another 10 Minutes;

7

Serve with finished porridge.

Ingredients

 ½ Eggplant
 50 g Mushrooms(any)
 ¼ Onion
 ¼ Sweet pepper(fresh or frozen)
 1 tsp Olive oil
 ½ Dill
 Salt taste
 Peppertaste

Directions

1

We wash half 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 send it to bake in a preheated oven to 200 ° C for 15 Minutes;

4

In the meantime, chop finely the onions and peppers, fry them in a pan where mushrooms used to be.

5

We mix vegetables with mushrooms and put the resulting stuffing in eggplant boats;

6

Spray with oil and put into the oven for another 10 Minutes;

7

Serve with finished porridge.

EGGPLANTS (½ PCS) STUFFED WITH VEGETABLES (100 G) AND CORN PORRIDGE (100 G READY-MADE)

Leave a Reply