1 large (200 grams) tomato
1 red sweet pepper
200 grams of shitake mushrooms
4 medium size Portobello mushrooms
4 small aubergines
8 garlic cloves
1 red onion
30 g of fresh parsley
30g of fresh dill
Sea salt & ground black paper to your taste
Grated mozzarella cheese
Preheat the oven at 180 C.
Remove the cup from aubergine and cut each aubergine in 2 halves.
In each half make three cuts, approximately half inch each.
Clean the garlic cloves, cut each clove in to three pieces and
insert them in to aubergine cuts.
Put aubergine halves on the roasting tray covered with foil and sprinkle them with the olive oil. Leave to roast for 45 minutes at 180C.
Clean and wash mushrooms, and cut them in to medium slices.
Cut onion, and fry it in the pan with olive oil for 2-3 minutes, stir, add mushrooms and continue to steer for another 3-4 minutes. Add salt, ground pepper. Cover the pan and leave to cook on the small fire for another 10 minutes.
Cut red sweet pepper in to medium cubes
Fry them with olive oil for 3 – 4 minutes and add them to mushrooms & onions.
When aubergines are ready remove the flesh from all of aubergines by the spoon…
chop the flesh in to small pieces
and add them to the tomato-mushroom-pepper –onion mixture.
Chop fresh dill and parsley…
and add them as well.
Stuff aubergine skins with the mixture.
Sprinkle with the mozzarella cheese and put them to the oven for 15 minutes.