Stuffed eggplant

Fast and delicious meal for all busy gourmans out there.


  • 2 eggplants
  • 9 oz chapignons
  • 1 oz bolteus
  • 2 gloves garlic
  • 2 carrots

Halve the eggplants and scrop out the middle. Wash the vegetables nicely. Take the middle from eggplant, the two types of mushrooms and the garlic chop and mix them into small pieces. Aside take the carrots and cut them into sqares.

After cutting them put them into a heated pan with olive oil pit carrots and fry them for 5 min. After a few minutes, add the mix and fry 3-4 more min. Seasson it with your favorite spices. Fill the egplants with the mixture and cover with aluminium foil. Put them on a baking tray and in a hated oven at 200c. Bake for 15 min, then pull the cover and bake another 15 min.

You may also like...