Eggplant Stuffed with Mushrooms and Olives

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Eggplant Stuffed with Mushrooms and Olives

 

2 eggplants

1 tbsp. salt

1 tbsp. vegetable oil

1 cup pitted olives

2 onions, sliced

1 bell pepper, cut into strips

12 ozs. baby mushrooms

3 tbsps. fresh lemon juice

3 tbsps. olive oil

2 cloves garlic, crushed

2 tablespoons, chopped dill

2 tbsps. wine vinegar

 

Preheat the oven to 375 degrees. Cut the eggplants in half lengthwise,

sprinkle with salt anad leave to drain for 20 minutes. Squeeze out the excess

moisture, then place on an oiled baking sheet. Bake until they are fairly soft,

then scoop out some of the flesh and reserve. Meanwhile, boil up a little water

and blanch the olives in it, do this twice to remove their saltiness. Lightly

fry the onions in the vegetable oil, remove the skillet from the heat and add

the pepper st rips, mushrooms, lemon juice, olives, oil, garlic and vinegar. Mix

well together. Mash the scooped out eggplant and add to the mixture. Divide the

mixture between the four eggplant halves and put them back in the oven for 10

minutes. Serve sprinkled with dill and a yogurt-based sauce.

 

 

 

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