Instructions:
Prepare the Eggplant: Begin by washing the eggplant thoroughly. Slice it in half lengthwise and scoop out the flesh, leaving about 1 cm of flesh attached to the skin to create a shell. Set the scooped-out flesh aside for later use.
Prepare the Filling:
Dice the onion, garlic, bell pepper, mushrooms, and the reserved eggplant flesh.
Heat a tablespoon of vegetable oil in a large pan over medium heat.
Sauté the diced onion and garlic until they are fragrant and translucent, about 3-4 minutes.
Add the diced bell pepper and mushrooms, and continue to sauté for another 5-7 minutes until the vegetables are softened.
Stir in the chopped eggplant flesh, and cook for an additional 5 minutes, allowing all the flavors to meld together.
Season the mixture with salt, black pepper, oregano, and paprika to taste.
Remove the pan from the heat and set the filling aside to cool slightly.
Assemble the Eggplants:
Continue reading on the next page
ADVERTISEMENT
