in Recipes

Stuffed eggplants

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Ingredients for 4 servings:

  • 4 eggplant(s)
  • 2 onions, chopped
  • 2 tbsp oil
  • 2 tomatoes, peeled
  • herbal salt
  • pepper
  • nutmeg
  • Parsley, chopped
  • Mushrooms, chopped
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with mushrooms

Halve the eggplant lengthwise and hollow out some of the flesh. Sauté the chopped onions in oil until translucent. Add the chopped mushrooms and peeled tomatoes and season. Sauté for about another 10 minutes. Chop the scraped eggplant flesh and add it to the mushrooms along with the chopped parsley. Fill the eggplant half with the mixture and place it in a greased ovenproof dish. Bake at approximately 200°C for about 45 minutes.

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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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