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Barchette eggplant with mushroom flavor
ingredients
servings
4
Aubergine
2 unit
Mixed mushrooms
150 grams
Dry parsley
1 spoon
Iodized salt
to taste
Ginger powder
to taste
Cream cheese
50 grams
Extra virgin olive oil
to taste
Breadcrumbs
50 grams
Cherry tomatoes
2 unit
Grated Grana Padano
2 spoons
Eggs
1 unit
Garlic powder
to taste
second courses from Italy - Umbria
Barchette eggplant with mushroom flavor
Barchette eggplant with mushroom flavor
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Barchette eggplant puree with mushroom stuffing
preparation
step 1
Wash the eggplants, spuntarle and cut in two in the direction of length. Engrave them centrally by cutting vertically and horizontally-effect Grilled dishes. Season with oil, salt, garlic and ginger.
step 2
Preheat the oven to 200 degrees. Bake for 10 minutes the eggplant spread on a baking sheet with parchment paper. Meanwhile thaw mixed mushrooms or scrape and fresh ones.
step 3
In a non-stick frying pan pour a little oil and a teaspoon of freeze-dried garlic. Cook mushrooms for 5-10 minutes. Flavor. Remove from oven eggplants and recover the aid of flesh with a spoon.
step 4
Using a food processor, chop the pulp eggplant and mushrooms. Add one egg, breadcrumbs and a couple of tablespoons of Parmesan cheese. Adjust salt to taste.
step 5
Fill the eggplant shells. Bake at 180 degrees and continue cooking for 10 minutes. Cut into wedges the tomatoes and put the cream cheese into a syringe for sweets.
step 6
Serve while serving a boat of each eggplant. Decorate with sprigs of fresh cheese and tomato wedges.
step 7
If you like the recipe, follow me on instagram lidiaunderscoresivolella. Put like me and write me .... I will insert with pleasure the recipe with proceedings in OREEGANO blog.
