Recipe: Eggplant stuffed with mushrooms step by step with pictures | Handy.Recipes

Eggplant stuffed with mushrooms

Cooked eggplants stuffed with mushrooms

Time to cook: 45 minutes

Total Servings: 4

Nutritional Value

Eggplant dip is probably one of the most popular ways to bake veggies in the oven. The filling can be anything you like. Both vegetables and mushrooms would be delicious. I combined the vegetable filling with mushrooms. Baked eggplants can be eaten hot, served as a full lunch or dinner. Or you can make them ahead of time and let them cool, then they make a great cold appetizer. I like baked eggplant as a cold dish.

Author of the recipe

Ingredients for Eggplant Stuffed with Mushrooms:


  • Eggplant - 2 pcs
  • Champignons - 200 g
  • Sweet pepper - 2 pcs
  • Tomato - 2 pcs
  • Garlic - 2 clove
  • Cilantro - 0.5 pooch.
  • vegetable oil (for frying) - 3 tablespoon
  • Black pepper - 0.5 teaspoon
  • Salt - to taste

How to cook eggplants stuffed with mushrooms step by step with photos


Wash and dry eggplant, cut off their tails (you don't have to). Cut each eggplant in half. Using a knife or spoon, carefully cut out the flesh from each half and set aside. Place the hollowed eggplants on a baking tray. Salt inside. Brush with oil and butter.

Bake for 10-15 minutes at 200 C.

Peel and finely chop onion. Peel and dice peppers. Dice eggplant flesh. Dice mushrooms into slices or small cubes. Dice tomatoes crosswise, scald them with boiling water. Dip and peel in cold water. Dice them.

Finely chop the herbs, chop the garlic.

Fry onion in frying pan with heated oil for 2 minutes.

Add chopped bell pepper. Fry for 4 minutes.

Add chopped eggplant flesh. Stir-fry for 7 minutes. Season with salt and pepper.

Add diced tomatoes. Braise for 4 minutes.

Separately fry sliced mushrooms.

Add to fried vegetables.

Stir in chopped greens. Season with salt and pepper.

Place vegetables on "boats" of eggplants.

Bake for 10 minutes at 200 C. Let cool. Sprinkle with chopped coriander and grated garlic. Have a nice summer day!

Nutritional Value:

Whole Dish:
Calories
737.1 Calories
Protein
19.5 g
Fat
43.4 g
Carbohydrates
367.7 g
Per Serving:
Calories
184.3 Calories
Protein
4.9 g
Fat
10.9 g
Carbohydrates
91.9 g
100g:
Calories
55.8 Calories
Protein
1.5 g
Fat
3.3 g
Carbohydrates
27.9 g

Salt, Black Pepper, Garlic, Tomato, Cilantro, Eggplant, Mushroom, Bell peppers, Champignons, Oil, Starters, Appetizers with Mushrooms

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