The most delicious recipe of autumn is eggplant with mushrooms

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this aubergine It is one of the most delicious vegetables we can consume. It is also a versatile product as it can be cooked in many different ways. if you are looking recipes aubergine easy Today we will tell you about a very original and excellent product for autumn. about eggplant stuffed with rice mushroomsone of the star products of the season.

this food suitable for vegetarians And the kids will love it too. It is very simple to make and you will not need to spend a lot of time in the kitchen.

easy eggplant recipes

Between easy eggplant recipes We’ve chosen the best suited for this time of year. To prepare it you will need the following ingredients:

Mushrooms are one of the richest and healthiest foods, as 100 grams provide only 25 kilocalories. free

  • 2 large eggplants

  • 1 tomato

  • 1 onion

  • 1 green bell pepper

  • 150 grams of mushrooms

  • half a liter of milk

  • 100 grams of flour

  • 100 grams of butter

The first thing you need to do to prepare this recipe is to wash and dry the eggplants well. Then cut it in half and leave it face down on an absorbent kitchen paper for 10 minutes. During this time, the eggplants will release their bitter liquid. After 10 minutes have passed, take the halves and put them in the oven for about 15 minutes. After this time, remove the pulp with the help of a spoon. Chop and separate the eggplant flesh.

Eggplant is ideal for losing weight, very low-calorie vegetables. pixabay

On the other hand we Prepare the filling. Wash and dry all the vegetables we will use for this. Then cut it into medium-sized slices and put them in the pan with a little olive oil. Salt it and let it brown over low heat. When it turns golden, add the eggplants and mix everything well. Leave it on fire for a few more minutes.

eggplant stuffed with rice PIXABAY

Now is the time to prepare bechamel To do this, put it in a saucepan to heat the milk. Meanwhile, melt the butter in another saucepan and when it becomes liquid, add the flour little by little and continue mixing until there are no lumps. Add the hot milk little by little and add salt. Never stop mixing.

When everything is ready, only the last step remains. Fill the eggplants with mushrooms and other vegetables, lined with greaseproof paper, on a baking tray. Then put bechamel on it. Finally, you can add some grated cheddar cheese if you wish. Put them in the oven to fry.

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