Eggplant stuffed with mushrooms
Instructions
Wash the eggplants, spuntatele at the ends and cut them in half lengthwise.
Prick the flesh at some points with the prongs of a fork, sprinkle with coarse salt and leave them for an hour or so upside down in a colander so that lose the bitter water.
Coarsely chop the mushrooms and cook them in a pan with 2 tablespoons of olive oil and half the chopped garlic and parsley.
Dug the Eggplant pulp leaving about 1 inch to the attached skin.
Chop the pulp you have removed and stir-fry it in a pan with 2 tablespoons oil and the chopped garlic and parsley.
Gilds until soft, stirring.
Pour mushrooms combining grated cheese, 2 tablespoons of breadcrumbs and a pinch of thyme or oregano.
Add salt and pepper.
Filled with this compound half Eggplant and add even cubed mozzarella.
Place them on a baking tray, drizzle with a little olive oil and put them in the oven already warm to 180 degrees for a quarter of an hour or so, until the mozzarella has melted and slightly distressed.
If before the end of cooking the Eggplant color surfaces too, cover with aluminum foil.
You can serve this as an appetizer.
Are also good cold.
Ingredients and dosing for 4 persons
- 2 large aubergines
- 200 g of mushrooms
- 50 g of grated parmesan cheese
- 250 g of mozzarella cheese
- 2 tablespoons of breadcrumbs
- 1 pinch of thyme (or oregano)
- 1 clove of chopped garlic
- 2 tablespoons of chopped parsley
- Olive oil extra virgin
- Salt
- Pepper