Recipe of Eggplants stuffed with tomato sauce

Ingredients

• 4 small eggplant halves
• 1 tablespoon of vegetable oil
• 2 medium onions, chopped
• 1 clove of garlic, crushed
• 100 gr. of chopped mushrooms
• 200 gr. of split or whole soybeans, cooked
• 60 gr. of wholemeal breadcrumbs
• 4 tablespoons of chopped parsley
• 1/2 teaspoon of nutmeg
• Salt and Pepper
• 300 ml of tomato sauce

Directions

1. 1

   Heat the oven to 190° (thermostat 5)

2. 2

   Cut the eggplants in half lengthwise and remove the pulp, leaving about 5mm thick shells.

3. 3

   Sprinkle the shells and pulp with salt and let sit for 30 minutes. Then wash carefully and dry with kitchen paper.

4. 4

   Chop the pulp

5. 5

   Heat the oil.

6. 6

   Add the onions and garlic and sauté gently for 5 minutes until translucent.

7. 7

   Add the eggplant and mushroom pulp and continue cooking for 5 minutes, stirring occasionally.

8. 8

   Place the soybeans in a bowl and transfer the cooked ingredients, grind all the ingredients.

9. 9

   Mix the breadcrumbs, parsley, nutmeg and season with salt and pepper.

10. 10

    Arrange the eggplant hulls on a non-adhesive baking dish and place the filling.

11. 11

    Pour the tomato sauce around the helmets and bake for 25-30 minutes.

12. 12

    Serve as a starter or main course.