Stuffed eggplants

Ingredients for 4 servings:

• 4 large eggplants
• 500 g onion(s)
• 3 garlic cloves
• 400 g tomatoes, peeled, from the can
• 300 g mushrooms
• ½ bunch parsley, flat
• 1 pinch of cinnamon
• 1 tsp oregano, dried
• olive oil
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Imam Bayildi

Wash the eggplants, dry them, and remove the stems. Halve them and make 1cm deep cuts lengthwise. Sprinkle with salt and let stand for 15 minutes. Then carefully squeeze out the water, scrape out the flesh, and place it in a bowl. Peel the onions and garlic. Slice the onions into thin half rings and press the garlic through. Clean and slice the mushrooms. Finely chop the parsley. Sauté both in olive oil until translucent. Add the eggplant flesh, tomatoes (with their juice), and mushrooms to the onions and simmer for 5 minutes over low heat. Add the parsley, cinnamon, and oregano to the vegetables and simmer for another 5 minutes. Season well with salt and pepper. Fill the eggplant halves with the vegetable mixture and bake in a preheated oven at 190°C for about 30 minutes. Tip: The halves usually go on a greased baking sheet. We cook it in a casserole dish on a sauce made from strained tomatoes, diced potatoes, oregano and olive oil.