Stuffed eggplant

Ingredients

• 2 eggplants
• coarse salt, preferably sea salt
• olive oil - 4 tbsp.
• flour for breading, can be corn
• 300-350 g champignons
• 1 onion
• garlic - 2 cloves
• 2 sprigs of parsley
• 1 tsp tomato paste
• 2 tsp dry marjoram
• 100-120 g breadcrumbs
• salt

Cooking

Step 1

Wash the eggplants, cut in half lengthwise, sprinkle the halves along the cut with coarse salt and leave for 1 hour. Then rinse the eggplants with warm water and blot with napkins.

Step 2

Heat up in a skillet 2 tbsp. l. olive oil. Roll eggplant in flour and fry for 3 minutes. from each side. Place on paper towels to drain excess oil.

Step 3

Carefully, trying not to damage the skin, remove the pulp from the eggplant. Coarsely chop and set aside.

Step 4

Wash mushrooms, cut. Peel onion and garlic, chop. Wash parsley, dry and chop. Fry in 1 tbsp. l. olive oil mushrooms, onions and garlic (5 min.). Add parsley, salt and pepper to taste. Cook for 2 more minutes.

Step 5

Remove from heat, add tomato paste and eggplant pulp. Mix.

Step 6

Preheat the oven to 180ºС. Stuff the eggplant halves with the resulting mixture, sprinkle with marjoram and breadcrumbs. Drizzle with remaining olive oil and bake for 10 minutes.