Baked Eggplants with Mushrooms



4 medium aubergines

2 onions

2 cloves of garlic

3 cups of mushrooms cut into thin slices

½ teaspoon of sweet paprika

½ teaspoon of cumin

1 tomato cut into cubes

½ bunch of chopped parsley

1 cup of grated yellow cheese

Sunflower oil

Olive oil

Salt, pepper


1. Cut the aubergines in the middle along the lengthwise and remove the flesh carefully without cutting the peel. Season the aubergines with salt and pepper, fry with sunflower oil and let them drain off on a kitchen towel.

2. Chop the onions and the flesh from the eggplants, crush the garlic and saute with 2-3 tablespoons of olive oil. Add mushrooms, season with salt and leave the mixture to fry for about 3-4 minutes on high heat.

3. Add tomato, parsley and cheese to the sautéed mushrooms and mix.
Sprinkle eggplants with paprika and cumin, and fill them with the mixture.

4. Bake eggplants at 200°C for about 15 minutes.

Serve baked eggplants warm or at room temperature.

Bon Appetit!


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