Description
When the market saw a round eggplant, it happened to the recipe of eggplant you see on our website. I was convinced that I would find the recipe with no problems. But typing in the search "round eggplant", found nothing. Looked and posed in search of "stuffed eggplant" - nothing! Well, just typing "eggplant", I saw as many as 50 pages!!! I remember seeing round eggplants here! On page 27, I was tired and went to the kitchen to invent the recipe herself. Take what happened!
Ingredients
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Eggplant
3 piece
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Vegetable oil
2 Tbsp
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Mushrooms
3 piece
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Red sweet pepper
1 piece
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Garlic
3 tooth
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Pepper green
0.5 piece
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Salt
-
Black pepper
-
Tomato
3 piece
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Feta
60 g
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Oregano
Cooking
These are the eggplants I had.
Should they have carefully scoop out the flesh, I took out a spoon. What was taken out, crushed.
In vegetable oil fry the chopped eggplant with chopped mushrooms.
Add diced red bell pepper, all together a little stew, add the hot pepper, cut into strips and chopped garlic. Add hot pepper according to your taste. I like everything very spicy, but the pepper was so spicy that even for me was too much. Salt and pepper to taste.
The resulting stuffing fill the eggplants, put them in a fireproof non-stick mold and bake in the oven until cooked, until the eggplants are soft.
5 minutes until cooked eggplant to get. From tomatoes to sting the place of attachment of the stalk and make 2 cut along, but not the end to tomato opened like a flower. Gently place the flower of tomato on eggplant.
At the top in the middle, add 1 tablespoon of feta and sprinkle with oregano. Put in the oven high for 5 minutes so the tomatoes warm up, but not drip, and feta slightly melted.
Serve the eggplant hot. Bon appetit!
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