Stuffed Eggplant with Mushrooms

1. 1 Eggplant≈ $4.33 per kg 200 g
2. 2 Carrots≈ $1.50 per kg 65 g
3. 3 Onions≈ $1.60 per kg 70 g
4. 4 Button mushrooms≈ $7.50 per kg 80 g
5. 5 Eggspack 10 pcs ≈ $1.89 1 pcs
6. 6 Sunflower oil 16 ml
7. 7 Ground black pepper 1 g
8. 8 Curry powder 50 g
9. 9 Fresh basilpack 30 g ≈ $2.50 50 g
10. 10 Canned sweet cornpack 340 g ≈ $1.00 50 g
11. 11 Bell peppers≈ $6.00 per kg 50 g
12. 12 Parsleypack 50 g ≈ $1.50 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Hollow out the eggplants¹, leaving a ½-inch shell

2. Chop the onion³, carrot², and mushrooms

3. Sauté the onion³, carrot², and mushrooms until tender

4. Add basil and season with black pepper

5. Mix the mushrooms, vegetables, and eggs⁵ into a filling

6. Stuff the eggplants¹ with the mixture

7. Wrap in foil and bake at 400°F (200°C) for 25–30 minutes