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Print this Recipe    Eggplant Mushrooms

Eggplant (Aubergine) with Mushroom

2 1/4 lbs (1 Kg) eggplant
1 cup onions
1/2 cup oil
chicken bouillon
tomato paste
4 tsp. garlic (ground or powder)
1/2 lbs (1/4 kg) mushroom
1 cup fresh, chopped cilantro
green bell peppers (to taste)
spices (to taste)

Do not peel off the eggplant skin! Cut in halves and fry in oil on
both sides.

Cut the mushroom in pieces, fry in oil/ butter with the garlic,
onion and coriander. Cook for about 5 min. on medium heat.

Cut the heart of the Eggplant out and add them to the mixture. Add
chicken bouillon and spices.

In place of the empty eggplant hearts put the mixture.

Place on an oven pan and bake after sprinkling with diluted tomato
paste. Leave till it's cooked. Serve hot

Note: Instead of frying the eggplant in oil, you may want to bake
it in aluminum foil in the oven. This would reduce the fat in this
dish

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