Stuffed Eggplant Vegetarian
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 eggplant (s)
- 100 g reen spelled meal
- 250 ml vegetable stock
- 1 onion (s)
- 250 g mushrooms
- 25 g butter
- 2 tomato (s)
- 100 g cheese, rated
- salt and pepper
- 50 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Bring the broth to the boil, stir in the green spelled, remove from the heat and let it swell, covered.
- Halve the aubergines lengthways and hollow them out so that there is an approx. 8 mm thick edge all around. Finely dice the pulp. Peel and finely chop the onion, cut the mushrooms into slices.
- Heat the butter in a pan. Sauté the onion pieces, mushroom slices and aubergine cubes for about 5 minutes, stirring occasionally. Meanwhile preheat the oven to 200 ° C top / bottom heat.
- Pour the swollen green spelled meal into the pan with the vegetables, mix in briefly, season the mixture with salt and pepper and cook for another 2 minutes. Meanwhile, dice the tomatoes, then mix with the cheese into the green spelled mixture.
- Distribute the mixture evenly in the hollowed out aubergines. Sprinkle with the grated cheese and bake in the preheated oven for about 20 minutes. Serve hot.
- Potato biscuits taste good with it.
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