Stuffed aubergine and baked potatoes

VEGETARIAN

2 servings

 

    1 aubergine

    7 medium champignons

       1 red pepper

       ½ bunch of parsley
       1 egg

       2 table spoons of bred-crumbs

       4 tablespoons of grated Parmigiano-Riggiano

       Spices

       Side dish:

       3 medium potatoes

       1 tablespoon of Herbs de Provence

       Olive oil/ rice oil

         

Slice the champignons, red pepper and parsley. Fry for a few minutes until the mushrooms are soft. In the meantime, cut the aubergine in half lengthwise and scoop out the inside to make containers for the filling.

Shred the scooped-out part and add to the frying pan. Fry for additional 5 minutes. Season with a pinch of salt, pepper and paprika. Remove the filling from heat and let it cool down.

Meanwhile, prepare the potato side dish. Peel and dice the potatoes into small cubes. Add olive oil or rice oil and herbs de Provence. Put them into the oven  (180°C), leaving enough space for the aubergine. Bake for 20 minutes.

Add one whole egg and two tablespoons of bread-crumbs into the filling and stir well.

Fill the aubergine halves with the prepared mixture and add grated Parmesan on top. Put the auberinge into the oven. Bake both the potatoes and the aubergine for additional 20 minutes (which will make a total of 40 minutes for the potatoes themselves).

Serve hot, decorate with fresh parsley leaves.

Bon apétit!