Eggplant Boats with Mushrooms

Cooking Time

Cook

35 minutes

Total

35 minutes

Servings

3

Ingredients

• 3 eggplants
• 400 g mushrooms, any kind
• 2 onions
• 2 bell peppers
• 3 tomatoes
• 3 cloves of garlic
• 100 g hard cheese, grated
• 1 tbsp vegetable oil
• ½ bunch of dill
• Salt to taste

Directions

Step 1

Wash and clean the mushrooms, then boil them in boiling water for 20 minutes. Then fry them in oil until dry.

Step 2

Wash the eggplants, cut off the ends and cut them in half. Remove the flesh. Salt them and leave for 20 minutes to remove bitterness. Rinse with water, dry and grease with oil. Put the halves on a baking sheet and put in the oven for 15 minutes at 220°C.

Step 3

Meanwhile, fry finely chopped onions, bell peppers diced. Add tomatoes and stew for another 5 minutes. Finally, add finely chopped garlic and remove from heat after 2 minutes.

Step 4

Combine prepared vegetables with mushrooms. Fill the eggplant boats with the filling and sprinkle grated cheese on top. Bake in the oven for 12 minutes.