Stuffed aubergines with mushrooms

Name: Stuffed aubergines with mushrooms
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Mushrooms; 2 Onions; 100 g streaky smoked bacon; 1/2 bunch Parsley; 2 TABLESPOONS Oil; 30 g Pine nuts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Aubergines (approx. 250 g each); 500 ml Vegetable broth; 7-10 Tbsp Oregano Flakes

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Mushrooms
2 Onions
100 g streaky smoked bacon
1/2 bunch Parsley
2 TABLESPOONS Oil
30 g Pine nuts
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Aubergines (approx. 250 g each)
500 ml Vegetable broth
7-10 Tbsp Oregano Flakes

Directions

1
Clean, clean and slice the mushrooms. Peel and slice the onions. Cut bacon into strips. Wash parsley, shake dry, pluck leaves from the stalks and cut into strips. Heat the oil in a large frying pan. Fry the bacon and pine nuts in it for about 4 minutes while turning until crispy. After about 2 minutes add onions. Remove bacon and onions from the pan. Fry the mushrooms in the bacon fat for approx. 6 minutes, turning them over. After about 4 minutes add bacon and onions again. Season to taste with salt and pepper. Stir in parsley
2
Wash the aubergines and cut in half lengthwise. Hollow out the halves with a teaspoon, leaving an approx. 0.5 cm wide rim all around. Sprinkle the aubergine halves with a little salt and leave to stand for about 10 minutes
3
Dab aubergines dry with kitchen paper. Fill the mushroom pan into the aubergine halves, place it in the fat pan of the oven, pour on the broth and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Arrange on plates