Eggplant stuffed with mushrooms - recipe
ENDEVER 333
Ingredients
- Eggplant - 2 pcs
- Sour cream pcs
- Salt pcs
- Pepper pcs
- Champignons (fresh) - 200 gr
- Onion - 1 pcs
For 1 batch(es) (
)
Eggplant stuffed with mushrooms Directions
Multicooker firm: ENDEVER
333
For the mushroom filling, cut the mushrooms into slices and fry together with finely chopped onions in vegetable oil in a multicooker bowl using the Baking or Frying program. Season with salt and pepper, rinse the eggplants, cut off the ends and cut into halves. Gently remove the seeds with a teaspoon. Dip the eggplants in boiling salted water for 5 minutes, then fill each half with minced mushroom and put in a multicooker bowl. Pour the stuffed eggplants with sour cream and cook on the Stew program for 1 hour.
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