Stuffed Eggplant with garbanzo beans and mushrooms

I had some leftover garbanzo beans and a bunch of eggplants. So I thought of making something out of it for lunch.

I stuffed the eggplants with garbanzo beans pure mixed with egg. I topped it with tomato sauce and cheese. Delicious, light and filling at the same time.

Ingredients for 2 people :

3 small eggplants

1 big onion

few cloves garlic

parsley, pepper, salt

1 cup garbanzo beans pureed

1 cup grated cheese

tomato sauce (all natural, or homemade)

5-6 crimini mushrooms (or any other kind)

2 eggs

Cut the eggplants in half and empty them.

Place de emptied halves in an oiled pan in the oven and bake 200 degrees while continuing with the cooking.

Chop the ‘meat’ and put it in a pan with olive oil and the chopped onion and garlic, chopped mushrooms, and sautee untill all soft and mushy. Set aside.

Add 2 beaten eggs, mix well. Add the garbanzo bean pure.

Fill the half baked eggplants with the mix. Place back into the oven and continue baking till the inside is cooked and the eggplants are soft.

Pour tomato sauce on top, and grated cheese. Place back into the oven for a few more minutes, until the grated cheese is melted.

Serve warm, with some yogurt, fresh parsley and black pepper sprinkled on top – optionally. Enjoy !



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