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Stuffed eggplant
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.
Ingredients
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