Stuffed eggplant.
Ingredients:
5 aubergines 1 tablespoon chopped parsley
½ cup grated bread oil
½ cup of mushrooms 1 large onion
Salt to your liking
Preparation:
The eggplants are cut in half lengthwise and with a spoon the pulp is removed. Sauté in oil the onion, eggplant pulp and fungi previously soaked in hot water half an hour before, all well chopped. Then mix it with the breadcrumbs, the parsley, the garlic. With this preparation the eggplants are filled and taken to the oven, adding a little water to the source in which they will be cooked, for 60 minutes in a moderate oven.