<\/i>Prindi<\/a>\r\n <\/div>\r\n By: admin<\/span><\/p>\r\n \r\n
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KOOSTISAINED<\/h5>\r\n \r\n - 1 medium eggplant (around 300g)<\/li>\r\n
- 50g mushrooms<\/li>\r\n
- 20g onion<\/li>\r\n
- 20g leek<\/li>\r\n
- 5g parsley<\/li>\r\n
- 30g olive oil<\/li>\r\n
- 30g cheese (mozarella, goat cheese etc)<\/li>\r\n
- Salt, pepper, thyme or rosemary to taste<\/li>\r\n
- <\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n
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JUHISED<\/h5>\r\n \r\n - SAMM 1<\/span> Preheat the oven to 175\u00b0C.<\/li>\r\n
- SAMM 2<\/span> Cut eggplant in half lengthwise, remove pulp, leaving a 1\/2cm thick shell. <\/li>\r\n
- SAMM 3<\/span> Spray some olive oil to the shells and bake them in oven for about 10 minutes, until they become light brown inside.<\/li>\r\n
- SAMM 4<\/span> Cube pulp, mushrooms, onion and leek. Saute them with olive oil until crisp and tender and season with parsley, salt, pepper and thyme.<\/li>\r\n
- SAMM 5<\/span> Divide mixture evenly between two eggplant shells, top with cheese. <\/li>\r\n
- SAMM 6<\/span> Bake at 175\u00b0C for 20-30 minutes or until they become nice and crisp. <\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n <\/div>\r\n\t<\/div>\r\n