John Myers
Ingredients for 3 servings:
- 3 eggplant(s)
- 100 g green spelt meal
- 250 ml vegetable stock
- 1 onion(s)
- 250 g mushrooms
- 25 g butter
- 2 tomatoes
- 100 g cheese, grated
- salt and pepper
- 50 g cheese, grated
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Eggplant with spicy green spelt and vegetable filling
Bring the stock to a boil, stir in the green spelt flour, remove from the heat, and cover. Halve the eggplants lengthwise and hollow them out, leaving a rim about 8 mm thick all around. Finely dice the flesh. Peel and finely chop the onion, and slice the mushrooms. Heat the butter in a pan. Sauté the chopped onion, sliced mushrooms, and diced eggplant for about 5 minutes, stirring occasionally. Meanwhile, preheat the oven to 200°C (top/bottom heat). Add the swollen green spelt flour to the vegetables in the pan, mix briefly, season the mixture with salt and pepper, and continue sautéing for about 2 minutes. Meanwhile, finely dice the tomatoes, then mix them into the green spelt mixture with the cheese. Spread the mixture evenly among the hollowed-out eggplants. Sprinkle with grated cheese and bake in the preheated oven for about 20 minutes. Serve while still hot. Potato pancakes go well with this.
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