Ingredients Jump to Instructions ↓

  1. Eggplant (Aubergine) with Mushroom

  2. 2 1/4 lbs (1 Kg) eggplant

  3. 1 cup onions

  4. 1/2 cup oil

  5. chicken bouillon

  6. tomato paste

  7. 4 tsp. garlic (ground or powder)

  8. 1/2 lbs (1/4 kg) mushroom

  9. 1 cup fresh, chopped cilantro

  10. green bell peppers (to taste)

  11. spices (to taste)

  12. Do not peel off the eggplant skin! Cut in halves and fry in oil on

  13. both sides.

  14. Cut the mushroom in pieces, fry in oil/ butter with the garlic,

  15. onion and coriander. Cook for about 5 min. on medium heat.

  16. Cut the heart of the Eggplant out and add them to the mixture. Add

  17. chicken bouillon and spices.

  18. In place of the empty eggplant hearts put the mixture.

  19. Place on an oven pan and bake after sprinkling with diluted tomato

  20. paste. Leave till it's cooked. Serve hot

  21. Note: Instead of frying the eggplant in oil, you may want to bake

  22. it in aluminum foil in the oven. This would reduce the fat in this

  23. dish


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