Eggplant with Meat and Mushrooms
Eggplant with meat and mushrooms – Spanish cuisine recipe, eggplants are stuffed with two types of meat, sweet pepper and mushrooms. Before serving, sprinkle with grated cheese and heat up in the oven.
Eggplant with meat and mushrooms ingredients
Eggplant with meat and mushrooms recipe
To cook eggplant with meat and mushrooms recipe, cut the stem off the eggplant and cut it in half lengthwise. Take out some of the pulp with a spoon. Do not throw out the pulp, it will still be needed. Place prepared eggplants on a baking sheet with salt and pour over with olive oil. Bake in oven at 200°C (390°F), about 15 minutes, until the flesh is tender.
While the eggplants are baking, prepare the filling. Clean the mushrooms with a damp cloth; if you wash them, the mushrooms will become too soft during frying. Finely chop the garlic, put in a pan with oil and when a slight smell of garlic appears, put the mushrooms in the pan. Fry the mushrooms until golden brown, and then sprinkle with finely chopped parsley, mix and fry for another 1-2 minutes. Cool the fried champignons, and then finely chop.
Heat vegetable oil in a separate frying pan, add finely chopped onion and bell pepper, simmer until the onion becomes transparent. Cut the meat into small cubes and put in a pan with onions and peppers. Stir occasionally, fry over medium heat until the meat changes color. Then put the fried mushrooms and finely chopped eggplant pulp, mix and simmer for another 4-5 minutes.
By this time, the eggplants should be cooked in the oven. Remove them from the oven, stuff them, sprinkle with grated cheese and place them back in the oven. Bake eggplant with meat for about 10 minutes, or until cheese is melted, then serve immediately.