This is a spicy dish stewed in a vegetable sauce with tomatoes, which is prepared very simply and quickly. Suitable for lunch and dinner.
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You will need
- Two eggplant
- 150 grams of champignons,
- two onions
- 100 ml of olive oil,
- 50 grams of fresh parsley,
- three branches of thyme,
- 50 grams of fresh dill,
- some salt
- a little black pepper
- 150 grams of oyster mushroom,
- clove of garlic (you can two cloves - to taste),
- two carrots
- two celery stalks,
- jar of canned tomato.
Instruction manual
1
We wash two eggplants and cut into thick and large circles. Inside the circles we make small pockets with a knife, we will spread the stuffing in them.
2
Cooking minced meat. Finely chop the mushrooms. We clean and chop two onions. In a bowl, mix the mushrooms and onions, salt and pepper a little.
3
Heat half the olive oil in a pan, fry finely chopped champignons and chopped onions. Add two branches of thyme.
4
We put eggplant pockets in a tablespoon of mushroom stuffing.
5
Cooking the sauce. Oyster mushrooms are cut into large pieces, cut into celery cubes. We wash and peel two small carrots, cut into circles.
6
Fry thyme and finely chopped garlic clove in warm olive oil. Add chopped vegetables and continue frying for 5 seconds. Then add the oyster mushrooms.
7
Peel the tomatoes and cut them into small cubes (as it happens, the smaller, the better). Add tomatoes to the pan to oyster mushrooms. Stew for three minutes.
8
For baking, we need a deep refractory plate. We put eggplant with minced meat in it, pour over mushroom sauce. Bake in the oven for 10 minutes at 180 degrees.
9
Sprinkle the finished eggplant with chopped parsley and dill. Serve on the table. Bon Appetit.