Recipe of Ribs al Merken baked eggplant stuffed with mushrooms

Join me and let's see 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.
Step 16
• If you want, you can drizzle grated Parmesan cheese on top.
Step 17
• Serve immediately with the ribs.