Eggplants baked with mushrooms

Description

Delicious, delicate appetizer of eggplant stuffed with mushrooms and cheese. Cooks very quickly and will give you a creamy taste. Mushrooms can take any, will be fragrant with forest. Based on the recipe Alexei Onegin, many thanks to the author

Ingredients

Eggplant

1 piece
Onion

1 piece
Garlic

2 tooth
Vegetable oil

4 Tbsp
Butter

1 Tbsp
Mushrooms

140 g
Salt
The mixture of peppers

0.5 tsp
Cream

2 Tbsp
Cream cheese

50 g
Mozzarella

70 g
Black pepper
Parsley

3 sprig

Cooking

Eggplant cut into 6-7 longitudinal slices about 1 cm thick, generously sprinkle with salt, cover with cold water, cover with a plate and let the eggplant was in the water and leave for 20 minutes.

Onions and garlic cut into small basketballs. Put the pan on a medium heat and mix vegetable (1st. L.) oils and butter sauté, stirring occasionally, until soft and translucent.

Mushrooms cut into small cubes (I did not wash, only pochalla), add to the onions with the garlic, increase the heat and cook until all the moisture has evaporated. Add salt, pepper mixture.

Pour the cream and stew until thick, add melkorublenoy parsley. Mix well.

From eggplant to drain the water, each piece dry with a paper towel. Fry the aubergine on both sides in hot oil until Golden brown. Ready eggplant spread on paper towel to remove excess fat.

Prostivshis the aubergine every lubricating cream cheese. Lay on the prepared mushrooms and grated cheese. The workpiece to shift on the baking sheet, covered with baking paper.

Roast eggplant in a preheated oven to 190C for approximately 10min.

Until the cheese is melted. Who loves baked cheese, time to increase. Carefully put the eggplant on plates, to keep the stuffing off of the eggplant. Serve appetizer hot.

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