Description
Amazing and delicious snack of fresh eggplant with mushrooms and vegetables. Well, very tasty, juicy!
Ingredients
-
Eggplant
3 piece
-
Tomato
2 piece
-
Carrots
1 piece
-
Mushrooms
200 g
-
Onion
1 piece
-
Garlic
2 tooth
-
Pepper
1 piece
-
Greens
1 coup
-
Salt
-
Black pepper
-
Sunflower oil
5 Tbsp
-
Spices
Cooking
Eggplant wash and cut in half lengthwise, from the middle to cut out the pulp to get "boats"."Pumps" salt and leave for 15 minutes, then rinse under cold water to remove the bitterness
Scrape the carrots and grate
Garlic and onion peeled, finely chopped
Tomatoes wash, cut into cubes.
Bulgarian pepper to clear of seeds, cut into strips
Mushrooms wash and finely chop
In a pan pour sunflower oil
Onions, carrots, tomatoes, peppers, mushrooms, garlic, spices to combine,
Add salt, stir and simmer for 10 minutes
Coat a baking sheet with vegetable oil
To put pumps in eggplant. To fill with vegetable filling. Bake for 15 minutes in the oven, preheated to 200 degrees. Ready eggplants to put on a dish and decorate as desired with herbs.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.