Stuffed aubergines with mashed potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean and trim the mushrooms and cut them in half or quarters depending on their size. Peel onions, cut into rings, salt and dust with flour.

2. 2

   Wash and clean the aubergines, cut them in half lengthwise and hollow them out. Season with salt and pepper. Heat 2 tablespoons of oil in a large pan. Fry the vegetable halves for approx. 5 minutes, turning them well.

3. 3

   Pour in the stock, bring to the boil and steam over medium heat in a closed pan for about 5 minutes. Peel and roughly chop the garlic. Heat 2 tablespoons of oil in a second pan, fry the onions in the hot oil for about 2 minutes while turning.

4. 4

   Remove the onions and fry the mushrooms in the onion fat for about 4 minutes. Add the onions to the mushrooms. Drain broth from the eggplants and add to the mushroom-onion pan. Bring to the boil and simmer for about 3 minutes.

5. 5

   Wash the oregano, shake dry, and except for a little to garnish, pluck the leaves from the stalks and put them in the mushroom pan. Bring milk and butter to the boil. Drain the potatoes. Add the butter-milk mixture to the potatoes and mash the potatoes to a pulp.

6. 6

   Season to taste with mace, salt and pepper. Fill aubergine halves with puree and arrange on plates with the mushroom pan. Garnish with oregano.

Nutrition Facts

KCAL
410 kcal

CARBS
39 g

FATS
23 g

PROTEINS
10 g