Eggplant Boats with Mushrooms and Cheese
by Editorial Staff
Eggplant boats with mushrooms and cheese are a very tasty, juicy and healthy dish that looks very interesting. Eaten in flight!
Ingredients
- Eggplant – 2 pcs.
- Champignons – 200 g
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- Hard cheese – 100 g
- Fresh parsley – to taste
- Dried basil – to taste
- Dried oregano – to taste
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- We turn on the oven to heat up to 180 degrees. Cut the eggplants in half, remove the tails. In the pulp with a knife we make cuts crosswise (to make small diamonds). We spread the eggplants on a baking sheet and bake in a preheated oven at 180 degrees until soft, about 15-20 minutes. We take it out of the oven and let the eggplant cool.
- Pour vegetable oil into a preheated pan and fry finely chopped onions and garlic until transparent.
- Add thinly sliced mushrooms. Salt, pepper and fry for 7-10 minutes.
- Add finely chopped parsley, stir and remove from the stove.
- Trying not to damage the skin of the eggplant, carefully remove the pulp and cut it with a knife.
- Add eggplant pulp, oregano, basil, salt, pepper and a little cheese grated on a fine grater to the mushrooms. Mix the filling.
- We start the eggplant. Sprinkle with cheese on top. We spread in a deep baking sheet (covered with parchment) and bake in a preheated oven for 10-15 minutes at a temperature of 180 degrees.
- Eggplants baked with mushrooms and cheese are ready!
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