Eggplant – Mushroom – Boat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 500 g mushrooms, brown
- 1 large onion (s)
- clove Garlic (s) as required and to taste
- salt and pepper
- oregano
- Caraway seed
- oil
- Cheese, grated
Print Recipe
Pin Recipe Instructions
- Cut the onion into small pieces, heat the oil in the pan. Put the caraway seeds in the hot oil and fry briefly, then add the onions and let them turn glassy.
- In the meantime, halve the aubergines lengthways, scrape out the meat with a spoon and cut into small pieces. Put the pods to one side.
- Cut the mushrooms into small pieces and add to the onions with the spices. and fry well. Then add the eggplant pieces and continue frying. The whole thing is ready when the eggplants are done.
- Season the mixture to taste, pour into the eggplant peels, sprinkle with cheese and bake in the oven at 200 degrees until the cheese is golden brown.
- The recipe results in 4 boats that are enough for 2-4 people, depending on hunger and other side dishes.
- This goes well with rice, pasta or orzo (pearl barley). If necessary, a sauce can be served.
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