Description
This meatless dish is sure to please even not fasting. It will be good for the holiday table and for everyday meals. Fried aubergine with a delicious stuffing under the crispy fragrant crust - who wouldn't like that?
Ingredients
-
Eggplant
2 piece
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Mushrooms
200 g
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Green olives
50 g
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Garlic
2 tooth
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Soy sauce
50 ml
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Sunflower oil
-
Bread crumbs
50 g
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Oregano
1 tsp
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Onion
1 piece
Cooking
Eggplants cut in half along with the stem. Cut the flesh diagonally in a criss-cross pattern, shallow.
Pour incised the flesh of soy sauce Kikkoman.
Fry the eggplants in sunflower oil in a frying pan for 2 minutes on each side, so that they become soft, but retain shape. For more dietary option, you can bake them until tender in the oven (20 minutes at 200 degrees).
Onion, garlic and mushrooms to slice.
In the same pan, where roasted eggplant, fry the onions, then add garlic, then mushrooms. Season with salt and pepper, fry until done, add oregano.
Olives cut into circles, finely chop the parsley. Add the mushrooms and stir.
From eggplant with a spoon scrape the flesh, keeping the outer shell.
Slice the flesh and add to the mushrooms, mix well.
Stuff the eggplants with the filling.
Liberally sprinkle with breadcrumbs.
Bake in a preheated 200-220 degree oven for 20-25 minutes, until Browning of the crust. Serve. Bon appetit!!!
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