Nando Silvestre

Eggplant stuffed with MUSHROOMS

Three eggplants, onion, two leeks, mushrooms 500 grams or 50 grams mushroom medley, 75 grams of grated cheese. TOMATO SAUCE:400 grams of red tomatoes, 25 g butter, salt, pepper and sugar.
Cut the eggplant into two parts, season with salt and let stand twenty minutes. Put a little oil and put them in a preheated oven at 180 ° C for twenty or thirty minutes. Cool and remove the pulp and set aside. Dice the onion and sauté, add the diced leeks and add eggplant pulp, season. Sauté the mushrooms and a little oil, mix vegetables with mushrooms and mix with the tomato sauce. Fill eggplant bases with the mixture. Top with grated cheese and broil
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