Ingredients
2 aubergine
200 gr. fresh mushrooms, chopped
2 small onion, chopped
2 garlic gloves, minced
1 tbsp fresh coriander, minced
Olive oil
Salt
Black pepper
1- Cut the eggplant in half lengthwise. Sprinkle with salt and let stand for 30 minutes. Then blot moisture with a paper towel.
2- Pretheat the oven to 200°C. Rub the eggplants with olive oil and place them on greased baking pan. Bake 20 minutes.
3- Meanwhile, in a medium pan, heat 2 tablespoons of olive oil. Sautee chopped onions and garlic for a couple of minutes. Then add mushrooms. Season with salt and pepper. Cook over moderate heat until tender.
4- Remove the baking pan from the oven. Gently press the pulp of the baked aubergines and spoon the stuffing into aubergine shells.
5- Top with the coriander and serve.
