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Stuffed eggplants from the Roman pot

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Ingredients for 4 servings:

  • 4 eggplant(s)
  • 1 small can of mushrooms
  • 1 small onion(s)
  • 1 garlic clove(s)
  • rosemary
  • Salt
  • pepper
  • 1 tbsp gin
  • e.g. Parmesan, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Wash the eggplants, trim off the tips, and halve them lengthwise. Then scoop out the insides and finely chop the flesh. Drain the mushrooms. Peel the onion and garlic. Finely chop the mushrooms, onion, and garlic. Mix with the flesh, season with rosemary, salt, and pepper. Spread this filling among the eggplant halves and place in the watered earthenware pot. Drizzle the halves with the gin and sprinkle with Parmesan cheese. Bake in the oven at 220°C (top/bottom heat) for 60 minutes. Rice goes very well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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