Eggplant Stuffed with Mushrooms and Olives
Try this Eggplant Stuffed with Mushrooms and Olives recipe, or contribute your own. "Bell pepper" and "Stuffed" are two of the tags cooks chose for Eggplant Stuffed with Mushrooms and Olives.
Yield: 1 Servings Ready in 1 hours
2 people trying soon
Eggplant Stuffed with Mushrooms and Olives Preparation
Pre-heat the oven to 375 degrees/190degrees C. Cut the eggplants in half lengthwise, sprinkle with salt anad leave to drain for 20 minutes. Squeeze out the excess moisture, then place on an oiled baking sheet. Bake until they are fairly soft, then scoop out some of the flesh and reserve. Meanwhile, boil up a little water and blanch the olives in it -- do this twice to remove their saltiness. Lightly fry the onions in the vegetable oil, remove the skillet from the heat and add the pepper strips, mushrooms, lemon juice, olives, oil, garlic and vinegar. Mix well together. Mash the scooped out eggplant and add to the mixture. Divide the mixture between the four eggplant halves and put them back in the oven for 10 minutes. Serve sprinkled with dill, accompanied by a yogurt-based sauce. Posted to JEWISH-FOOD digest V97 #025 by MemVovShin@aol.com on Jan 21, 1997.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Eggplant Stuffed with Mushrooms and Olives. Be the first to review it!