Name: EGGPLANTS (½ PCS) STUFFED WITH VEGETABLES (100 G) AND CORN PORRIDGE (100 G READY-MADE)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 50 g Corn porridge; ½ Eggplant; 50 g Mushrooms; ¼ Onion; ¼ Sweet pepper; 1 tsp Olive oil; ½ Dill; Salt; Pepper

RatingDifficultyBeginner

Yields1 Serving

Prep Time15 minsCook Time25 minsTotal Time40 mins

50 g Corn porridge

½ Eggplant

50 g Mushrooms(any)

¼ Onion

¼ Sweet pepper(fresh or frozen)

1 tsp Olive oil

½ Dill

Salt taste

Peppertaste

We wash half the eggplant, take out the pulp, salt and leave for 20 Minutes to remove the bitterness;

We wash the mushrooms, cut into small pieces and fry in a preheated pan with 1 tsp. oils;

Rinse the eggplant with water, dry it with a paper towel and send it to bake in a preheated oven to 200 ° C for 15 Minutes;

In the meantime, chop finely the onions and peppers, fry them in a pan where mushrooms used to be.

We mix vegetables with mushrooms and put the resulting stuffing in eggplant boats;

Spray with oil and put into the oven for another 10 Minutes;

Serve with finished porridge.

CategoryMain Cource, PorridgeCuisineGreek, Italian, MediterraneanCooking MethodBaking, FryingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian

Ingredients