Stuffed Mushrooms with Eggplant

Wash and dry the eggplant and pierce it with a toothpick in a few places, and then roast it. Peel the skins and mash until they become puree. Clean the peppers and cut them into cubes. Soak the dried tomatoes in olive oil water for 10 minutes to soften them. Strain and cut into dice.

Wash the mushrooms and cut off the stems, then place them on a greased baking tray. Grease each mushroom with olive oil with the help of a brush. Bake in a preheated oven at 180 degrees for 15 minutes.

Mix finely chopped greens, eggplant paste, vinegar, salt, pepper, remaining olive oil, diced tomatoes and peppers in a bowl.

Take one teaspoon each of the eggplant mixture and distribute it among the mushrooms. Serve cold. Bon Appetit.

15 large cultivated mushrooms
2 tablespoons of olive oil
1 large eggplant
2 tomato paste red peppers
3-4 dried tomatoes
1 teaspoon of vinegar
1 teaspoon finely chopped dill
Fresh onion
Black pepper

Stuffed Mushrooms with Eggplant