Stuffed aubergines

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Ingredients

  • Aubergines arranged with about 225 g each: 2
  • Olive oil: 1 Tablespoon
  • Medium onion, finely chopped: 1
  • Crushed garlic cloves: 2
  • Chopped mushrooms, finely: 125 g
  • Large carrot, grated roughly: 1
  • Dried basil: 2 Teaspoons
  • Crumb of bread esfarelado: 125 g
  • Sunflower seeds: 1 Tablespoon, rasa
  • Pevides pumpkin: 1 Tablespoon, rasa
  • Pepper-

Directions

Go cutting off the eggplants in half lengthwise, and with a spoon, remove the pulp, leaving the skin with a thickness of 0.5 cm. Scald the shells in boiling water for 2 minutes and drain.

Aloure the onion and garlic in olive oil on medium heat for 5 minutes. Add the mushrooms, carrot, basil, marjoram, and the pulp of aubergines cut off.

Lower the heat and cook 10 minutes without covering, stirring often. Join the piece of bread, seeds and pevides and season with pepper.

Put the shells of eggplant in a tray slightly greased and fill them with the prepared earlier. Cover with slices of cheese. Bake in the oven heated to 180 for 20 minutes or until the cheese has melted and the filling stay warm.

Garnish with a couple olives.

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