Eggplant pockets Recipe
Recipe Ingredients for Eggplant pockets
| Amount | Ingredient |
|---|---|
| 750 g | Eggplant |
| 500 grams | Champiñones |
| 1 pc | Shallot |
| 2 nos | Garlic |
| 250 grams | Feta cheese |
| 1 pc | Lemon (juice) |
| 2 tbsp | Pine nuts (toasted) |
| 1 bunch | Mint |
| 8 tbsp | Olive oil |
| 600 grams | Beefsteak tomatoes |
| 50 g | Parmesan (grated) |
| Pinch | Salt |
| Pinch | Pepper (freshly ground) |
| 3 tbsp | Butter |
Eggplant pockets Recipe Directions
Salt eggplant cut into thin slices and let stand juice.
Butter in frying pan. Small fry the chopped shallot until soft, squeeze garlic, chopped mushrooms, sauté until no more liquid is present, salt and pepper.
Feta cheese with lemon juice Puree half of the roughly chopped mint with the pine nuts in the cheese mix, then add the mushrooms and season with salt and pepper.
Pat dry eggplant slices in olive oil, salt and fry on both sides golden yellow, and pepper, to occupy half of each with about 1 tablespoon mushroom-cheese mass and collapse.
Remove seeds and chop the tomato flesh skin rough. With the bottom half of the cover of a casserole dish, add salt and pepper, place the eggplant pockets fächerformig it and cover with the remaining tomato pieces and farce. Sprinkle with Parmesan and vorgeheitzten oven on the middle rack for about 20 minutes of baking. Sprinkle with mint before serving.
