Eggplant Stuffed with Mushrooms, Parmesan, and Herbs

Ingredients

• 2 Eggplants
• 2 shallots
• 3 tbsp olive oil
• 1 Garlic clove
• 1 tbsp Tomato Paste
• 200 g mushrooms
• 1 tbsp chives (rosettes)
• 1 tbsp chopped parsley
• 4 tbsp oatmeal flakes
• Lemon juice
• 1 egg
• 60 g Parmesan
• Salt
• Pepper (freshly ground)
• 4 tomatoes
• 2 Spring Onions
• 2 tbsp olive oil
• a pinch of sugar

Instructions

1. 1.

   Wash, trim, and halve the eggplants lengthwise. Scrape out the flesh with a spoon, leaving about 1 cm of border, and dice it.

2. 2.

   Peel and finely chop the garlic.

3. 3.

   Peel and finely chop the shallots.

4. 4.

   Clean and cube the mushrooms. Sauté them in hot oil together with the diced eggplant, garlic, and shallots until all liquid has evaporated. Add tomato paste and herbs, remove from heat, mix in egg, oatmeal flakes, 40 g of oatmeal, salt, lemon juice, and pepper; season to taste and fill the scooped-out eggplants. Place on a parchment-lined baking sheet and bake at 180 °C for about 25 minutes.

5. 5.

   Meanwhile, steep tomatoes over hot water, cool, peel, and remove stems. Wash, trim, and finely chop spring onions. Blend tomatoes with olive oil into a smooth puree; season with sugar and salt.

6. 6.

   Serve the baked eggplants on plates topped with the chilled tomato sauce and sprinkled with remaining parmesan.