Stuffed Eggplants with Baked Eggs
Main Dishes • Greek
Description
Stuffed Eggplants with Baked Eggs
Ingredients
- Eggplants 2 pieces
- Chocolate eggs 2 pieces
- Carrot 1 piece
- Orange Bell Peppers 1 piece
- Onion 1 piece
- Courgette ½ piece
- Oyster Mushrooms 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Cut the eggplants in half lengthwise. Make incisions with a knife about 0.5 centimeters from the edge and scoop out the flesh with a spoon. Finely chop the flesh of one eggplant. Also chop the remaining vegetables and sauté them in a pan with two tablespoons of oil until soft in the following order: onion, carrot, eggplant flesh, bell pepper, mushrooms, zucchini.
Step 2
Fill the eggplant boats with the resulting vegetable filling and place them in a preheated oven at 180–390°F for 20 minutes.
Step 3
Beat the eggs with a fork, pour them over the eggplants, and return to the oven for another 10 minutes. Then sprinkle with herbs and serve.
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