Stuffed eggplant
4 eggplant
200 g minced meat
200g champignons
1 hard boiled egg
1 clove of garlic
100 g cheese
50 g butter
3 tbsp. l olive oil
Parsley, salt, pepper
Eggplant cut into 2 pieces along. Sprinkle with salt and leave for an hour to give juice.
Heat 25 g butter in a saucepan, put chopped champignons into it. As soon as they give juice, remove from heat, put chopped garlic.
In a bowl, mix the minced meat with mushrooms and boiled egg, add 2 tbsp. l chopped parsley. Rinse the eggplant, cut the center with a sharp knife and pass it through the meat grinder, add to the mixture of mushrooms and minced meat, salt and pepper and stuff the eggplant with this minced meat.
Lay eggplant in rows on a baking sheet, sprinkle with grated cheese, pour olive oil and add the remaining butter in small pieces. Bake in a hot oven (200 gr. C) for 35 minutes.
4 eggplant
200 g minced meat
200g champignons
1 hard boiled egg
1 clove of garlic
100 g cheese
50 g butter
3 tbsp. l olive oil
Parsley, salt, pepper
Eggplant cut into 2 pieces along. Sprinkle with salt and leave for an hour to give juice.
Heat 25 g butter in a saucepan, put chopped champignons into it. As soon as they give juice, remove from heat, put chopped garlic.
In a bowl, mix the minced meat with mushrooms and boiled egg, add 2 tbsp. l chopped parsley. Rinse the eggplant, cut the center with a sharp knife and pass it through the meat grinder, add to the mixture of mushrooms and minced meat, salt and pepper and stuff the eggplant with this minced meat.
Lay eggplant in rows on a baking sheet, sprinkle with grated cheese, pour olive oil and add the remaining butter in small pieces. Bake in a hot oven (200 gr. C) for 35 minutes.
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