Recipe of Ribs al Merken baked eggplant stuffed with mushrooms

Name: Recipe of Ribs al Merken baked eggplant stuffed with mushrooms
Cook time: 165 min
Total time: 165 min
Ingredients: 2 kg and 600 gr. /5.70 lb of pork ribs; 1 1/2 teaspoons coarse-grained kitchen or sea salt; 1/2 tsp cumin powder; 1 tsp merkén (merquén) powder; 2 teaspoons paprika or colored chili pepper; 2 teaspoons minced garlic; 1/2 tsp onion powder; 1 tablespoon chopped parsley; 1 tablespoon vegetable oil; Ingredients for eggplant; 2 eggplants; 1 tablespoon oil; 1/2 cup chopped onion; 2 cloves of garlic, minced; 1 1/2 cups diced mushrooms; 1/3 cup red bell pepper cut into squares; 1 tablespoon chopped parsley; 1/2 tsp salt; 1/3 cup tomato sauce; 1 cup shredded chanco cheese, mozzarella or your favorite cheese

Today we will see how to prepare Ribs al Merken Baked eggplant stuffed with mushrooms to get together with the family on a Sunday.

You can add avocado mincemeat and sausage cassava

Servings 4

Preparation min

Cooking 165 min

Calories kcal

How to Make Ribs al Merken baked eggplant stuffed with mushrooms

Instructions

Step 1

In a bowl, mix well all the spices except the oil.

Step 2

Dry the ribs with paper towels.

Step 3

Place the marinade covering the entire rib and apply the oil on both sides.

Step 4

Leave the marinated ribs at room temperature for 2 hours.

Step 5

Preheat the oven to about 162º C/325º F and cook the ribs for about 2 to 2½ hours, so that the ribs are soft.

Step 6

If you want, you can put some chicken broth, meat or water in the pan, so that when the fat melts it doesn't burn in the pan and give off smoke. The liquid that is left over after cooking the ribs can be used by sprinkling the ribs on top when serving.

Step 7

Cut the ribs into portions and serve.

Step 8

EGGPLANT PREPARATION

Step 9

Cut the tip of the eggplant and lengthwise in half, with the skin.

Step 10

Using a spoon, remove part of the eggplant pulp from the center, cut into squares and set aside.

Step 11

Heat the oven to about 176° C/350°F and cook the eggplant on a baking sheet for about 20 minutes or until the eggplant is cooked al dente.

Step 12

Heat a pan with the oil and lightly brown the garlic with the onion.

Step 13

Add the mushrooms, eggplant pulp, parsley. Salt and cook for about 5 minutes.

Step 14

Add the tomato sauce, stir and heat.

Step 15

Fill the eggplant and sprinkle with the grated cheese on top. Put it on a baking sheet and put it in the oven until the eggplant is very hot and the cheese is melted.