Champignons Stuffed with Eggplant

by Editorial Staff

Light, tasty and quick-cooking dish. After all, stewed eggplants are very similar in taste to mushrooms, they go well with them.

Cook: 1 hour 15 mins

Servings: 2

Ingredients

  • Large champignons – 500 g (6-7 pcs.)
  • Eggplant – 200 g (1 pc.)
  • Small onion – 1 pc.
  • Salt
  • Ground black pepper
  • Sour cream – 2 tbsp
  • Parsley and dill – 2 sprigs each
  • Vegetable oil – 2 tbsp

Directions

  1. Wipe the champignons with a damp cloth. Separate the legs carefully.
  2. Grease the mushrooms with butter, put on a baking sheet and bake for 20-25 minutes in the oven at 180 degrees.
  3. Cut onion, mushroom legs and eggplant into small cubes. Fry the onion with mushrooms and eggplant in hot oil. Add salt and pepper to taste. Add sour cream and simmer, stirring occasionally, for another 2 minutes. Add finely chopped greens and stir.
  4. Drain the liquid formed during baking from the champignons – just turn them over. Fill the baked mushrooms with the filling and place the stuffed champignons on a plate. If you wish, you can sprinkle the stuffed mushrooms with finely grated cheese and bake them in the oven or microwave. But I didn’t want to disturb the wonderful eggplant-mushroom flavor with cheese. Champignons stuffed with eggplant are deliciously warm and cold as a snack.

Bon appetit!

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