Do you like eggplant? Then I suggest an amazing lean vegetarian recipe - eggplant stuffed with champignons. The dish is not difficult to prepare, but the result is incredibly aromatic, tasty, juicy and very festive! [
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Summer and autumn are the peak season for vegetables. Therefore, it is imperative to make vegetable dishes as often as possible, and they do not always have to be meat ones. Lean food is just as great and is great for a festive table. I propose to do a little magic in the kitchen and make eggplants stuffed with mushrooms and a whole set of vegetables that you bake in the oven. Such a dietary meal will be appreciated by homemade ones, and will delight your guests, who will look at you for a light. In general, eggplants go well with mushrooms, and you can find such a tandem in completely different dishes.
Nutritionists generally classify eggplant as the best food for weight loss. 100 g of this vegetable contains only 28 kcal. In addition, the fruits are rich in fiber, which removes accumulated toxins from the body. Therefore, if you value healthy and wholesome food, then this recipe is for you. For stuffing eggplants, you can take not only mushrooms. Completely different mushrooms are suitable here. It will be very tasty with oyster mushrooms and forest mushrooms. Well, the added vegetables will give the eggplants only a brighter taste.
- Calorie content per 100 g - 37, 9 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Eggplant - 2 pcs.
- Champignons - 300 g
- Onions - 1 pc.
- Tomatoes - 2 pcs.
- Garlic - 4 cloves
- Refined vegetable oil - for frying
- Salt - 1 tsp taste
- Ground black pepper - a pinch
- Any spices and spices (basil, coriander, suneli hops, Provencal herbs, nutmeg, ginger powder, etc.) - to taste
Cooking eggplant stuffed with mushrooms
1. Wash the champignons and dry them dry, then finely chop them into strips. Wash the tomatoes, dry with a paper towel and cut into slices. Peel the onions, rinse and chop a quarter into rings. Peel and chop the garlic.
2. Wash and dry the eggplants with a paper towel. Cut the fruit lengthwise into two parts and carefully remove the pulp so as not to damage the skin, which is cut into medium-sized cubes.
Try to use young eggplants for this dish, without large seeds, medium size, firm and with a fresh, dry tail. But if you come across old fruits, then you will need to remove the solanine from them, which gives the fruit bitterness. To do this, cut the eggplant into two parts, sprinkle the pulp with salt and leave for 20 minutes. Droplets will begin to appear on the surface, this is solanine. After the fruits, rinse under running water and continue cooking according to the recipe.
3. Put the pan on the stove, add vegetable oil and put mushrooms to fry. Set a high heat to evaporate the liquid faster. It can be collected with a spoon and used for another dish.
4. In another frying pan, heat the vegetable oil and put the eggplant and onion pulp to fry.
5. Saute the onion with the pulp until transparent.
6. When the mushrooms acquire a golden color, add the sautéed onions with eggplant pulp, chopped tomatoes with garlic, salt, ground pepper and spices to taste into the pan.
7. Stir the food, bring to a boil, reduce the temperature and simmer over low heat for about 10 minutes.
8. Fill eggplant boats with mushroom filling, put on a baking sheet and send to bake in a heated oven up to 200 ° С for 40 minutes. Sprinkle with grated cheese 10 minutes before the end of baking, if desired.
9. Serve warm after cooking. If they remain uncooked and need to be reheated, use a microwave oven. The food will be no different from freshly prepared food.
See also a video recipe on how to cook eggplant stuffed with mushrooms and minced meat.
