Eggplants stuffed 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 ≈ $1.93 1 pcs
6. 6 Sunflower oil 16 ml
7. 7 Ground black pepper 1 g
8. 8 Fresh basilpack 30 g ≈ $2.50 5 g
9. 9 Bell peppers≈ $6.00 per kg 50 g
10. 10 Parsleypack 50 g ≈ $1.50 5 g
11. 11 Salt 2 g

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

Method

1. Slice the eggplants¹ lengthwise in half, scoop out the pulp with a spoon, leaving the walls about 1 cm thick, and cut the pulp into cubes.

2. Dice the onion³, carrot², bell⁹ pepper, and mushrooms.

3. Sauté the vegetables, mushrooms, and eggplant¹ pulp in oil for 10–12 minutes until soft.

4. Add chopped basil, salt, and pepper, and cool slightly.

5. Mix the filling with the egg.

6. Fill the eggplant¹ halves with the filling, cover with foil, and bake at 200 °C 25–30 minutes until the eggplant is tender.

7. Sprinkle with chopped parsley¹⁰ and serve.