How to cook stuffed eggplant with mushrooms from Konstantin Ivlev
You will need
- Two eggplants,
- 150 grams of champignons,
- two bulbs,
- 100 ml of olive oil,
- 50 grams of fresh parsley,
- three sprigs of thyme,
- 50 grams of fresh dill,
- some salt
- some black ground pepper
- 150 grams of oyster mushrooms,
- garlic clove (you can taste two cloves - to taste),
- two carrots,
- two celery stalks,
- jar of canned tomatoes.
Two eggplants are washed and cut into thick and large circles. Inside the circles with a knife do small pockets, we will lay out the stuffing in them.
Cooking stuffing. Chop champignons finely. Two onions are peeled and ground. In a bowl, mix the mushrooms and onions, salt and pepper.
Heat half of the olive oil in a pan, fry the finely chopped champignons and chopped onion. Add two sprigs of thyme.
In pockets eggplant laid on a tablespoon of mushroom stuffing.
Cooking sauce. Oyster mushroom coarsely chopped, celery cut into cubes. We wash and clean two small carrots, cut into circles.
Fry the thyme and a finely chopped clove of garlic in the heated olive oil. Add chopped vegetables and continue to fry for 5 seconds. Then add the oyster mushrooms.
Peel tomatoes and cut into small cubes (as it turns out, the smaller, the better). Add tomatoes to the pan to the oyster mushrooms. Stew for three minutes.
For baking, we need a deep refractory plate. We shift eggplants with minced meat into it, pour mushroom sauce. Bake in the oven for 10 minutes at 180 degrees.
Sprinkle finished eggplants with chopped parsley and dill. Serve on the table. Bon Appetit.
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