Charlotte Eggplant undoubtedly finds its place in the heart of anyone who loves eggplant and mushrooms. This delicious dish has a procedure of eggplant cooked in the oven and its brain is filled with a delicious mixture whose main ingredient is mushrooms: fried mushrooms with hot onions, paste and tomatoes, various spices and of course some cheese. Eggplant charlotte can be served with boiled potatoes or mashed potatoes and garnished in a variety of ways.
Ingredients :
- Eggplant: 2 pcs
- Mushrooms : 10 pieces
- Small onion: 1 pc
- Dried mushrooms: 1/2 cup
- Garlic: 1 clove
- Dried vegetables: 2 tablespoons
- Thyme, salt and pepper: To the extent necessary
- Tomato paste: 3 tbsp
- Tomatoes (chopped): 1 piece
- Basil leaves: half a measure
- Mozzarella cheese: 1 cup
- Olive oil: To the extent necessary
How to prepare:
Turn on the oven at 220 degrees Celsius and let it heat up. During this time, remove the eggplant caps and cut them into round sheets less than 1 cm thick. Then place them on an oven tray and rub olive oil on them well. Place the tray in the preheated oven until the eggplants are soft and begin to brown.
Chop the onion and chop the mushrooms. Pour some olive oil into the pan and let it heat up. Pour the onion into the pan and fry until soft. Then add chopped mushrooms and tomatoes.
Pour a little boiling water over the dried mushrooms and let it soften. Then add it to the pan with the juice. Add homemade tomato paste and dried vegetables to the ingredients and stir. Season the mixture well with salt, pepper and thyme. Now let the water absorb completely.
Use 4 ceramic pudding bowls or a 6-digit muffin tin to make eggplant charlotte. Pull aluminum foil inside the molds. Cover the floor and walls with eggplant sheets (let a few sheets remain on them). Pour the mushroom mixture into the molds so that it fills about 2/3 of them. Then place two or three basil leaves on each. Then pour some grated mozzarella cheese on each. Cover the charlotte with the remaining eggplant slices and bake in the oven at 200 ° C for 15-20 minutes.
Remove the eggplant charlotte from the pan and serve with your favorite mashed potatoes or boiled potatoes and salad. If you use mashed potatoes, you can mold it in similar bowls and place one of them next to each Charlotte for added beauty.
