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Aubergines stuffed with mushrooms
Ingredients to make aubergines stuffed with mushrooms for 4 people:
4 eggplants.
250 g of mushrooms (of your choice)
70 gr of cheese to grate (emmental type or similar).
1 onion.
50 ml of red wine (1/4 of a glass).
100 ml of milk (1/2 glass).
Ground black pepper and thyme.
Oil and salt.
Preparation, how to make the recipe for aubergines stuffed with mushrooms:
Wash the aubergines and cut them in half lengthwise. Make some deep cuts in the meat (but be careful not to cut the skin), paint them with a little oil, put them on a plate and put them in the microwave for 10 minutes. This time will depend on the amount of aubergines, since for 4 people you will have to cook them in two batches.
Wash the mushrooms, cut off the part of the trunk that is covered with soil and some roots, and chop them with the knife into small pieces.
Peel and cut the onion into small pieces. In a pan with a little oil and medium-high heat, add the onion and sauté for 5 minutes, so that it browns slightly. Add a little salt.
Meanwhile, remove the meat from the aubergines (you can help yourself with a spoon), and once extracted, cut it finely.
Add the mushrooms to the pan, sauté for a couple of minutes and add the eggplant meat.
Preheat the oven to 180ºC for about 10 minutes, which will be how long it takes to finish the filling.
Add the red wine, let the alcohol evaporate for a couple of minutes, and then add the spices: ground black pepper and thyme. Stir lightly and also add the milk, and lower the heat to low-medium. Let it cook until the mixture is creamy and not runny. Go tasting the filling and rectifying it with salt.
With this mixture, go filling the skin of the aubergines again, with the help of a spoon, and put the aubergines on a baking tray (better if you line it with baking paper, nothing will stick to you). Grate the cheese on top, sprinkle a little thyme, and put the tray in the oven for about 5-7 minutes at 180ºC, until you see that the cheese is beginning to brown, that is, gratin.
