Description
For us on any holiday on the table must be eggplants, in any form. Here in this more often. This is a favorite snack of my husband. And cooked to order husband on the 30th anniversary of our wedding, June 20. Pearl wedding we had.:). Very tasty. Go to the boat under the pile!
Ingredients
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Eggplant
4 piece
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Onion
1 piece
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Carrots
1 piece
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Mushrooms
5 piece
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Tomatoes in own juice
500 g
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Garlic
1 tooth
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Seasoning
1 tsp
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Basil
1 pinch
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Black pepper
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Pine nuts
1 handful
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Mozzarella
100 g
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Vegetable oil
2 Tbsp
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Salt
Cooking
Eggplant cut in half lengthwise, season with salt and leave for half an hour.
Rinse the excess salt from the eggplant, dry and take out the pulp, taking care not to damage the skin.
Pumps drizzle with 1 tbsp oil. To put boats on a baking sheet and bake in the oven at 180 degrees for 20 minutes.
Scoop the flesh of the eggplant arbitrarily cut the granulate is not necessary.
Onion cut into cubes. Crush the garlic. In skillet, heat 1 tbsp vegetable oil, onion.
Add grated on a coarse grater carrots.
Add the mushrooms, chopped arbitrarily and pulp of eggplant.
Add the pureed tomatoes (or tomatoes in their own juice) and season with Maggi for soup.
Mix well.
Stew until it thickens, about 15 minutes. Add the dry Basil, season with pepper.. Mix well.
Fill with minced meat eggplant boats
Sprinkle the top with pine nuts
Sprinkle grated on a coarse grater mozzarella and bake in the oven at 180 degrees for 10 minutes. Or put under the grill for 5-7 minutes, just until Browning mozzarella.
And Bon appétit!!!
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