Eggplant stuffed with mushrooms. Step by step recipe with photo

1-2 minutes before the end of frying, add salt, ground black pepper, dill and sour cream.

In the second pan, fry the eggplant and peppers.
Eggplant pulp cut into cubes

And mix with pieces of sweet bell pepper.

We send the vegetables to fry in a pan with a small amount of vegetable oil until tender. Salt to taste.
Are the eggplant boats ready? Then mix the mushrooms with eggplant pulp and sweet pepper. We stuff the eggplants with the resulting tasty mass. Sprinkle with nuts on top, which can be crushed or finely chopped.

We send stuffed eggplants to bake in the oven for 10 minutes at a temperature of 180 degrees.
Serve the finished dish warm, garnished with fresh parsley.

3 kg. eggplant, 1 kg. bell pepper, 1 kg. tomato, 1 kg. onions, 1 kg. carrots, 10 cloves of garlic, parsley, dill. 500 gr. vegetable oil, 2 tbsp. salt, 2 tbsp. Sahara.
Eggplant without soaking, without peeling, cut into cubes; carrots on a large grater; onions, carrots, greens, as in a salad; garlic finely. All vegetables, except garlic, mix, add salt, sugar, pour in oil and cook for 45-60 minutes. on medium fire. For 5 min. add the garlic before the end. Pour hot into prepared jars and roll up.

Autumn gives us a lot of delicious and healthy vegetables that make excellent independent meals and original snacks. One of these delicacies is oven-baked eggplant stuffed with champignons. Even a novice cook can cook them if desired.

Rules for the preparation of ingredients

When it comes to eggplant, many people think of caviar from this vegetable or its circles fried in oil. Actually, it's about universal product, from which many much more interesting and tasty dishes are obtained. The main thing is to show imagination and not be afraid to experiment, using the most unexpected ingredients.

If you want the good old classics, then you can opt for a win-win combination of mushrooms and vegetables. The key to the success of the dish is the proper preparation of eggplant and champignons, which requires certain skills and knowledge.

Processing vegetables

In order for the dish to turn out well, you need to familiarize yourself with the intricacies of the proper preparation of its main ingredients. First of all, we are talking about vegetables:

1. Eggplants are very good both fried, baked, and stewed, if only to get rid of their inherent bitterness, due to the high concentration of solanine in the pulp. Some housewives cut vegetables and salt them liberally, as salt tends to absorb bitterness. However, this technique does not always allow you to get a 100% result, especially if you use large pieces eggplants or their whole halves. That is why experts strongly recommend placing vegetables in a concentrated saline solution, leaving them in it for 20-30 minutes.
2. Even a minimal presence in a saline solution leads to the fact that vegetables are salted. After soaking, they must be thoroughly rinsed using a flowing jet. In addition, they must be salted with extreme caution so as not to spoil the finished dish (especially important if the recipe provides for salty fillings and sauces).
3. Eggplants that are meant to be stuffed should not be peeled or they risk losing their shape and becoming mashed during the baking process.
4. It is necessary to take out the pulp from eggplants after preliminary application of the "mesh", which is performed with a sharp knife. The result should be cubes that are very easy to get with a teaspoon. In this case, one should act with extreme caution so as not to violate the integrity of the shell. The wall thickness of the workpiece should be about 7 mm, which will allow the eggplant to remain very tender, but at the same time not lose shape and the necessary rigidity.
5. Do not throw away the pulp, because it can be a great addition to the filling, after going through a certain preparation process.

Calamari with onions and peppers

In order for the peeled vegetables not to darken and become weathered while the minced meat is being prepared for them, it is necessary to sprinkle the inside of the eggplant halves with a mixture of freshly squeezed lemon juice and olive oil. This technique can be resorted to in the preparation of many other ingredients, whether raw champignons or any vegetables.

Use of greenhouse and forest mushrooms

Recently, champignons cultivated in mycelium have been increasingly used, which do not need additional processing and can be eaten even raw. It is enough just to peel the mushrooms from the thin skin and rinse them in a colander under running water. Nevertheless, this type of mushroom is inferior in taste and aroma to wild champignons, which can be found not only in forests, but also in fields and the forest-steppe zone.

Such mushrooms should not be eaten without additional processing , which includes not only peeling and thorough washing, but also preliminary boiling in two waters with the addition of a whole onion, carrots and various roots. Additives are necessary in order to absorb all the toxic substances that wild champignons tend to absorb like a sponge. After boiling, mushrooms can be fried and baked, but it is better to get rid of the broth, not only because of its inky color, but also because of settled debris and harmful substances.

In addition, a preliminary one-hour soaking of mushrooms in salted water is shown, thanks to which the pores of the mushrooms can open and release all the accumulated sand and debris into the water.

This technique is also resorted to in order to get rid of all kinds of bugs and larvae. After the specified time, the mushrooms are carefully removed with a slotted spoon, washed in running water and subjected to the following processing steps.

Salad "Furor"

Oven-baked eggplants have many advantages, because they are less high-calorie than when fried in oil, and more juicy due to the right filling. As for the taste characteristics of the finished dish, they completely depend on the additional ingredients and their combination.

List of required products

To prepare delicious and fragrant eggplant stuffed with mushrooms, you can use different combinations and cooking technologies. If you want the good old classics, then it is worth preparing such a food set:

• 2 medium eggplant even shape (you can use both oblong and round vegetables);
• 200 grams of raw or 150 grams of boiled champignons;
• 1 large onion;
• a glass of fat sour cream (25%) or cream (20-33%);
• 30 grams of butter;
• vegetable oil for frying;
• a teaspoon of flour without a slide;
• 100-150 grams of hard cheese;
• fresh greens;
• spices and spices to taste.

The above recipe can be simplified or, conversely, made even more complex and interesting by adding all sorts of ingredients. In the case of eggplants stuffed with mushrooms, such auxiliary components as nuts will be very relevant (not only the usual walnuts are suitable, but also pistachios, almonds, cedar, hazelnuts and cashews), savory soft cheeses with mold and creamy taste, sweet dried berries or dried fruits that emphasize the salty taste (dates, figs, cranberries, dried apricots, cherries, raisins), as well as meat, fish and poultry in any form.

If you want to cook vegetarian dish, which will give odds to any meat and seafood, you can enrich its taste with such unusual products as truffle oil and mushroom flour. The last ingredient is quite realistic to do yourself. To do this, simply grind a handful of dry mushrooms or any other fragrant forest mushrooms in a coffee grinder. The resulting flour should be added one tablespoon at a time during the preparation of sauces and roasts.

Eggplant recipes with onions in cream

Step by step master class

Stuffing eggplant is really very simple, especially if you follow a certain algorithm of actions. We are talking about the following stages of preparation and their sequence:

1. After preparing the eggplant halves, it is necessary to chop their pulp (cutting into a medium cube is suitable). Vegetables should be fried in hot oil, in which you can add a couple of garlic cloves and seedless chili pepper rings so that they can give off their flavor.
2. After the eggplants are browned, you need to add cubes to them onion and fry them together until half cooked.
3. Since mushrooms tend to absorb other people's odors almost instantly, it is recommended to sauté them separately from vegetables in a small amount of vegetable oil. For the same reason, mushrooms should be seasoned immediately so that they absorb spices and spices.
4. When the plates of champignons acquire a golden hue, you need to add to them the entire norm of butter and flour. As soon as the flour becomes light brown, you need to add sour cream, previously diluted with vegetable or mushroom broth. Boil down the sauce until it thickens.
5. At the very end of cooking, creamy mushroom mass is added vegetable stew without excess liquid and oil (excess fat can be blotted with a paper towel or a regular serving napkin).
6. Do not rush to stuff eggplant boats with hot sauce, because you can easily burn yourself. In addition, the stuffing mass should thicken a little, and for this it is better for it to cool at least a little. To evenly distribute the sauce, it is recommended to fill the eggplant blanks not individually, but all at once, laying out a tablespoon of the filling until it runs out.
7. Since all the ingredients except the base are ready, you can bake vegetables at a high temperature (220-230 ° C) for a short period of time (no more than 15-20 minutes). To make the boats rosy and appetizing, they should be generously sprinkled with grated hard cheese of your favorite variety, which will surely melt and form a rich crispy crust. Instead, you can use soft mozzarella, which melts perfectly under the influence of high temperatures.

When baking stuffed eggplant, you should be prepared for the fact that juice will stand out from them. That is why for cooking it is recommended to use a form lubricated with any fat, which will retain the constantly released juice.

If you like blue ones, then I recommend to try tasty dish- and vegetables in the oven. In general, eggplant tastes very well with mushrooms. You can meet a tandem of eggplant and mushrooms in different dishes. To the most famous dishes include vegetable stew with mushrooms, mushroom soup with eggplant and stewed eggplant with mushrooms, with champignons, oven-baked eggplant with mushrooms and so on.

So, stuffed eggplant with mushrooms simply cannot but be delicious. You can take different mushrooms for stuffing eggplants. It will be delicious with forest mushrooms, and with oyster mushrooms or champignons. To eggplant, stuffed with mushrooms turned out to have a brighter taste, vegetables or meat are added to them, in particular chicken or minced meat.

As for eggplant, try to use young fruits. Choosing eggplant, without large seeds, is probably a whole science. This time I didn't have much luck with them. Small and elastic, when cut, they were full of seeds. But, since I had already decided to cook stuffed eggplants with mushrooms, I had to use what I had. But even despite the seeds, eggplant stuffed with mushrooms and vegetables in the oven turned out very tasty.

Ingredients:

• Eggplant - 3 pcs.,
• Champignons - 200 gr.,
• Onion - 1 pc.,
• Bulgarian pepper - 1 pc.,
• Salt and spices - to taste,
• Sunflower oil.

Eggplant stuffed with mushrooms in the oven - recipe

Wash eggplant. Cut off the green part of the stem and tail. Cut in half lengthwise with a sharp knife. Cut out the core. You can cut it evenly with a knife or a teaspoon. Cut the eggplant pulp into cubes. Put the eggplant boats themselves in a saucepan with salted water for 15 minutes. This procedure will help make their skin not so bitter.

While the eggplant is soaking, prepare the filling. Wash and dry the mushrooms with a towel. Cut them into slices (caps along with the leg).

Clean the bulb. Chop it into small cubes.

wash bell pepper. After removing the stalk and seeds, cut it like onions, into cubes, only larger.

Put the chopped onion and bell pepper in a well-heated pan with vegetable oil. Stir.

After 2 minutes, add mushrooms and eggplant pieces.

Mix vegetables with mushrooms.

After that, sprinkle the filling for stuffed eggplants with salt and spices.

Simmer it for 2-3 minutes. This time will be enough.

Lubricate the form in which you will bake the stuffed eggplant with a small amount of sunflower oil. In the event that you bake them on a baking sheet, cover it with parchment and also grease with oil. Fill the eggplant boats with the stuffing fried mushrooms and vegetables. Additionally, you can sprinkle them with grated cheese on top.

Transfer the eggplant stuffed with mushrooms and vegetables into a mold. Put them on the middle shelf of the oven, heated to 190-200 degrees.

Eggplant stuffed with mushrooms in the oven should spend 20-25 minutes. Serve the mushroom boats hot and sprinkled with fresh herbs - parsley or dill. Good appetite.

Eggplant stuffed with mushrooms in the oven. Photo

You may be interested in other stuffed recipes. Stuffed eggplants with chicken breast and mushrooms are also tasty and juicy.

Ingredients:

• Eggplant - 4 pcs.,
• Chicken breast - 1 pc.,
• Champignons - 200 gr.,
• Hard cheese - 50 gr.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Black pepper,
• Salt,
• Vegetable oil.

Eggplant stuffed with mushrooms and chicken - recipe

Boil chicken breast until done. Cool it down and cut into cubes. Remove the pulp from the eggplant and cut it into cubes. Rub the eggplants themselves with salt and leave for 10 minutes. After this time, rinse them under running water and dry. Grate carrots and hard cheese on a medium grater. Cut the mushrooms into slices. Chop the onion into small cubes.

Fry for sunflower oil onions and carrots. Add eggplant and mushrooms to them. Salt and pepper to taste, taking into account that the chicken breast was boiled with salt, and the eggplants were also salted.

After 5 minutes of stewing, lay out the pieces of boiled chicken fillet. Fill eggplant boats with stuffing. Sprinkle eggplant stuffed with mushrooms and chicken with grated cheese. They are baked at a standard temperature of 190C for half an hour.

Ingredients:

• Eggplant - 4 pcs.,
• Minced chicken - 200 gr.,
• Onion - 1 pc.,
• Champignons - 300 gr.,
• Salt,
• hard cheese- 100 gr.,
• Black pepper,
• Sunflower oil.

Eggplant stuffed with mushrooms and minced meat - recipe

As in the previous recipes, prepare the eggplant by cutting out the flesh from them and chopping it into cubes. Put in a hot dry pan minced chicken. Salt it, sprinkle with pepper. Stirring with a spatula, fry for 4-5 minutes until cooked. In another pan, sauté the onion cubes in oil.

Add sliced ​​champignons and eggplants to them. Fry them for 3-4 minutes. Put the fried champignons with blue ones into minced meat. Stir.

Try for salt. Stuff the eggplant boats with the stuffing. Sprinkle them with grated hard cheese on a medium grater. Bake at 190C for 25-30 minutes.

Eggplants stuffed with forest mushrooms are delicious.

Ingredients:

• Forest mushrooms - 300 gr.,
• Eggplant - 3 pcs.,
• Cheese durum varieties- 80 gr.,
• Mayonnaise - 50 gr.,
• Bulb - 1 pc.,
• Ground black pepper,
• Refined oil.

Eggplant stuffed with mushrooms and cheese - recipe

Wash eggplant. Cut into two parts, remove the pulp from them. Cut the center of the eggplant into cubes. Soak eggplant in salt water. Boil until ready Forest mushrooms. Drain in a colander to drain excess liquid. Cut the onion into cubes. Spasser her in oil until white color. After that, lay out the mushrooms and eggplant cubes. Season with salt and sprinkle with black pepper.

Fry for 4-5 minutes, stirring occasionally. Grate hard cheese on a medium grater. Put the fried mushrooms into eggplant cups. Lubricate them with mayonnaise and sprinkle with grated cheese. Put eggplant stuffed with mushrooms in the oven. Bake until the cheese melts and turns into golden crust for 25-30 minutes.

When the warm and sunny season comes, then there are much more vegetables around. We often want to replace fatty meat and flour dishes with light vegetable and tasty ones. You always want to eat deliciously, and therefore it's time to remember about favourite dish- Baked eggplants stuffed with various appetizing fillings.

As a filling, you can use many different products. It will be delicious with vegetables and mushrooms. Minced meat or chicken fillet with garlic, herbs and cheese. There are so many recipes for cooking eggplant in the oven that your eyes just run wide. Very often, garlic and cheese are added to the filling, because when baked, the golden crust will make the eggplants also beautiful.

Baked eggplant can be eaten hot, like a real lunch or dinner. And you can prepare in advance and let cool, then you will get a great cold appetizer for a holiday or the arrival of guests.

This dish does not take much time, almost any method of cooking will take you about half an hour, most of which eggplant will be baked in the oven.

But let's see how you can deliciously cook stuffed baked eggplants.

For anyone who loves eggplant, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add a few vegetables to them, and bake with a cheese crust, you get a delicacy just lick your fingers. One of my favorite recipes, and I love it for its simplicity and speed of preparation. You can please both yourself and your guests with such yummy in a matter of minutes.

You will need:

• medium-sized eggplant - 3 pieces;
• carrots - 1 piece;
• onion - 1 piece;
• sweet pepper - 1/2 piece;
• cheese - 100-150 grams;
• greenery;
• salt and pepper to taste.

You will need:

1. Cut a clean ripe eggplant without dents lengthwise into two halves along with the skin. The skin is needed for the rigidity of the eggplant boat, if you do not like it, you can not eat it in the end. With a fork, a delicious core goes perfectly. Cut out the core of the eggplant. To do this, make a circular incision along the skin, and then transverse. Each piece can then be pry with a knife or spoon and removed.

2. Cut the extracted eggplant pulp into medium-sized cubes, much like you cut vegetables into a soup or salad. Later we will lay them back as part of the filling. Salt these pieces and leave for now.

3. Cut the onion into thin slices and fry for vegetable oil until soft. Then add grated carrots to the pan.

4. When both the carrots and onions have softened, add the eggplant pieces to the pan. De-seeded sweet red pepper and cut into cubes. Put them in a pan with the rest of the vegetables and stew a little, about 10 minutes will be enough. Remember to lightly salt and pepper to taste.

5. Cool slightly vegetable stew what happened in the pan and start stuffing boats with them from the rest of the eggplant.

6. Cut out rectangles from the foil and wrap them around the bottoms of the eggplant boats. Spread the eggplant on a baking sheet and sprinkle with chopped herbs on top.

7. Place the eggplants in a preheated oven at 180 degrees and bake for 25-30 minutes. After that, take it out and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and nicely browned.

Let the cooked eggplants cool down a little and you can serve them on the table. These delicious baked eggplants can also be served cold and make a great appetizer.

Baked eggplant with cottage cheese, garlic and dill

This time we will bake eggplants with a delicious cheese and curd filling. Very gentle and pleasant combination with a light spice of garlic. Again, eggplant pulp will also be included in the filling. The result is a juicy and fragrant dish, tasty and healthy, because nothing is fried anywhere, no fat is added.

You will need:

• eggplant - 2 pcs;
• low-fat cottage cheese - 150 grams;
• hard cheese - 150 grams;
• egg - 1 piece;
• garlic - 1 clove;
• fresh dill, basil and parsley - 2-3 branches each;
• salt to taste.

Cooking:

1. Cut the clean eggplant in half. You don’t need to peel, you can even leave the stem, because the vegetable itself will turn into a plate, and we will only eat the contents.

2. Put water in a large saucepan on the stove and let it boil, put the eggplant in it for 7-10 minutes so that they cook until soft.

3. Take a separate bowl while the eggplant is cooking, prepare the filling. Dense low-fat cottage cheese crumble and put in a bowl, grate the same cheese on a coarse grater. Squeeze the garlic through a press.

4. In a bowl of cottage cheese with cheese, break one a raw egg, it will give the components a strong bond and deliciously baked later in the oven. Finely chop the greens and add there too. Mix everything well.

5. Cool the cooked eggplants a little. Then take a tablespoon and use it to remove the pulp from the halves of the vegetable. Cut it into smaller pieces a little and mix with the prepared filling. Lightly salt and pepper to taste.

6. Refill the resulting empty eggplant skin boats by putting the filling in them. Lay eggplant on foil or baking paper on the contrary. and put in the oven for 15-20 minutes at a temperature of 180 degrees. The oven must be preheated.

When the baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden brown. Take them out of the oven and arrange nicely on a platter.

Delicious both hot and cold, perfect for a holiday or a light hearty dinner for two. Bon Appetit!

Eggplant stuffed with chicken breast and cheese

Stuffed baked eggplant can be not only easy vegetable snack, but also very satisfying and nutritious dish. If you stuff eggplants with meat, then here you have a full meal for the whole family no worse than stuffed peppers, for example. Cheese crust will be a wonderful decoration. Many will agree with me that vegetables baked with cheese immediately become twice as tasty.

You will need:

• large eggplant - 2 pieces;
• chicken breast - 250-300 grams (1 piece of fillet);
• hard cheese - 100 grams;
• garlic - 1 clove;
• olive oil;
• Provence herbs and paprika - 1/2 teaspoon each;
• salt and pepper.

Cooking:

1. To make the stuffing out chicken breast It turned out juicy and tasty, you need to marinate the meat a little. Cut the breast into small pieces, put in a small plate. Add half a teaspoon of dried provencal herbs and the same amount of ground sweet paprika. Spray lightly olive oil no more than a tablespoon. Squeeze a clove of garlic to the chicken, you can grate it on a fine grater. Salt to taste and mix. Leave to marinate for a while while we prepare the eggplants themselves.

2. Prepare eggplant. Wash them, remove the stems and cut in half lengthwise. Put the eggplant halves in a baking dish, drizzle a little with olive oil and bake in the oven at 180 degrees for 20-25 minutes. During this time, the eggplant will be baked, soft and lightly browned on top.

3. Now you need to pull the pulp out of the eggplant without damaging its skin. Make a circular cut along the edge, and then pull out the middle with a spoon.

4. Cut the pulp that was cut into pieces and mix with the chicken meat that has marinated by this time. Salt the mixture a little, as the eggplant is not salty.

5. Lay the mixture chicken meat with eggplant back into the boats from the skin, flatten tightly and bake in the oven for 20 minutes.

6. After 20 minutes, remove the stuffed eggplant from the oven and sprinkle with grated cheese. Return to bake for another 5-7 minutes, until the appetizing cheese crust is browned.

Since the chicken itself is quickly cooked, and it was also marinated in advance, after half an hour of baking, the dish will be completely ready to eat. Let the eggplant cool slightly and serve with fresh herbs. Tasty dinner ready!

Greek-style eggplant baked in the oven with ground beef and feta cheese

Continuing the theme meat filling for stuffed baked eggplants, I can’t help but remember and show you this recipe. Feta cheese is closely associated with Greece, most likely because, but believe me, in this form it is no less beautiful. The filling is prepared from minced meat fried with tomatoes with the addition of pieces of feta. It turns out incredibly tasty and I highly recommend trying this dish.

We have already used vegetables as a filling, chopped meat and even chicken too, let's turn to another favorite and delicious product. Mushrooms, or rather champignons, are ideal for this dish. If it is the season of forest mushrooms, then you can use them, but we have champignons available all year round and without any problems in any store. Plus, their delicate slightly sweet taste goes well with eggplant.

You will need:

• eggplant - 3 pieces;
• champignons - 500 grams;
• hard cheese - 150 grams;
• garlic - 2-3 cloves;
• fresh herbs (onions, dill, parsley) - in a small bunch.

Cooking:

1. Wash, dry and cut each eggplant into two halves. Cut the core of each part in the form of a lattice and salt. Let the eggplant sit for 10 minutes until it releases its juices, then pat the juices out with a paper towel.

2. Place eggplant halves in hot oil to fry. Brown the eggplant in a skillet until the center softens. Set them aside to cool slightly on a paper towel to absorb excess oil.

3. While the eggplants are cooling, prepare the filling. To do this, cut fresh champignons and fry in butter. Salt them and lightly pepper them, let the excess liquid evaporate and lightly brown.

4. Grate the cheese. Chop greens with a knife and mix with cheese. Add very finely chopped garlic to them. Finally, mix this mixture with freshly fried mushrooms.

5. Take the cooled eggplant and use a spoon to pull out the pulp from the middle so that a small layer remains on the skin. Chop the pulp with a knife into small pieces. Add the eggplant pieces to the prepared mushroom and cheese filling.

6. Place the filling in each half of the eggplant. Then put stuffed eggplants in a baking dish. Do not forget to grease the form with oil or lay with baking paper. Put the eggplant in the oven for 10 minutes in the oven and bake at 180-200 degrees. There is no need for longer, since all the products and vegetables are already ready, the main thing is to bake the filling and brown it to a delicious crust.

Sprinkle ready-made eggplants with fresh herbs, cut fresh tomatoes and serve for dinner. Also, baked eggplants with mushrooms can be a very satisfying side dish for anyone. meat dish or .

Eggplant Italian style with tomatoes, basil and mozzarella

Mozzarella, tomatoes and basil. Do you think this is a recipe? Italian pizza? No, these are baked eggplant boats with the most delicious filling. gourmet dish for submission to festive table or just for fun. Basil should always be fresh and green. So much tastier.

You will need:

• large eggplants - 2 pieces;
• fleshy tomatoes - 2 pieces (or 1 large);
• mozzarella cheese - 100 grams;
• grated parmesan - 30 grams;
• fresh basil - sprig;
• olive oil;
• salt and pepper to taste.

Cooking:

1. First of all, cut the eggplants into two parts lengthwise to make boats. Carefully cut the middle of the flesh with a knife, leaving half a centimeter on the skin.

2. Put the empty eggplants on a baking sheet, lightly drizzle with olive oil, lightly salt and put in the oven for 15 minutes until soft. Temperature 180-200 degrees.

3. At this time, heat a frying pan on the stove with olive oil. Cut the part of the pulp that was taken out of the eggplant into cubes. Place in the pan to fry until they are softened and lightly browned.

4. Cut the tomato into small cubes and add to the eggplant in the pan. Salt lightly and simmer for a few minutes so that the tomatoes release their juice, and then it evaporates. After that, mix the filling with grated parmesan.

5. Cut the mozzarella into small pieces. Tear off the basil leaves from the stems and chop them too. Mix basil and mozzarella.

6. Remove the eggplant from the oven, the remaining pulp should be soft and cooked. Fill each boat with eggplant and tomato filling. Top with mozzarella and basil. In this form, put the stuffed eggplant back in the oven for another 5 minutes.

Mozzarella should melt, which means it's fine vegetable dish ready and ready to serve. Bon Appetit!

step by step recipe with photo

Glossy, regal-looking eggplants, thanks to their dense, porous flesh, are an ideal base for any filling, providing ample opportunities for stuffing. The presented recipe is based precisely on their property.

By carefully removing the core with small seeds, each vegetable can be made into a kind of boat, on which you can make a very exciting journey. To say that it will be a lot of fun would be a slight exaggeration, and the dish will certainly make an impression if the boat is not overloaded: the filling is quite high in calories. Alternatively, you can fry only the mushrooms, and only sauté the rest of the vegetables.

Ingredients

• eggplant 2 pcs.
• tomato 1 pc.
• sweet pepper 1 pc.
• champignons 4-5 pcs.
• onion 1 pc.
• vegetable oil for frying
• ground black pepper

Cooking

1. For the preparation of eggplant boats, buy fresh and dense vegetables without damage and black spots. The seeds should not be large, and the peel is very rough. It is best to use small vegetables. Rinse the eggplant and pat dry with a towel. Cut into two halves lengthwise. Carefully, using a teaspoon, scrape out the pulp. Do not throw it away, you will need it to prepare the filling.

2. Lubricate the cleaned boats inside with vegetable oil, salt and pepper a little. Transfer to a baking sheet and bake in an oven at a temperature of 190-200 degrees for 20-25 minutes, so that the vegetables become a little soft. Focus on your oven.

3. Prepare the filling. Peel the onion and cut it into cubes. Wash the mushrooms. Cut into thin half-plates along with the leg. Fry in vegetable oil for 8-10 minutes over moderate heat. Move the fried mushrooms with onions to a separate bowl.

4. Peel the pepper from seeds, cut into cubes. Rinse the tomato, cut into two parts and remove the liquid core with a spoon. Cut the pulp into small pieces. Cut the eggplant center into small pieces. Fry the prepared ingredients in vegetable oil for 5-8 minutes.

6. Add fried mushrooms. Salt and pepper. Stir and turn off the fire.

7. Remove the baked eggplant from the oven. Fill them with mushroom filling. Send to the oven for 10-15 minutes at a temperature of 180-190 degrees.

8. Stuffed eggplant ready. Serve as an appetizer either warm or cold.