Eggplants with mushrooms and zucchini
Composition / ingredients
4
servings:
Step-by-step cooking
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Cut the eggplant into two halves lengthwise, remove the pulp.
Rub the eggplant boats with salt and let them brew for 15-20 minutes.
Then cut the pulp, the same with zucchini, with mushrooms. Carrots are cut into strips, and onions are diced.
Fry in rast.butter the onion, add eggplant with zucchini, carrots to it. Fry everything until half cooked on high heat.
At the end, add mushrooms, Italian herbs, soy sauce, paprika, chili. We keep it on the stove for another 2-3 minutes.
We wash the eggplants from salt and then start them with vegetables.
Put them in the oven for half an hour at 180 degrees.
We serve stuffed eggplants in hot form, sprinkled with herbs.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Champignons - 24 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Paprika - 289 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chili pepper - 40 kcal/100g
