Recipe of eggplants baked with mushrooms

Cooking time: 45 min.

Ingredients for 4 servings:

Medium eggplant 1 pc.
Champignon mushrooms 250-300 gr
Cherry tomatoes 250-300 gr
Red onion 1 pc
Garlic - 2-3 cloves
Olive oil, lemon juice, spices and salt to taste
Hard cheese and herbs to serve the dish with

Take a firm and vigorous eggplant, not too young, but not too old, but one that is "in the prime of life"! Cut it into cubes, splash it with lemon juice and sprinkle it with your favorite spices.

Take an onion, definitely the color of eggplant - purple! Cut it into lace-like slices or just half circles and add it to the eggplant cubes - mix.

We take small, fresh champignons. Send them to a refreshing shower, so that they are bathed in will and peeled off all their sides from the ground. Leave them to drain in a colander.

We take bright red juicy cherry tomatoes that burst in the mouth and explode with pleasant flavor. Gently poke holes in each one with a toothpick to calm down their explosive character a bit.

Take a couple of cloves of sharp garlic. Lay them flat, press them gently but firmly against the board with the broad side of the knife. Until his resistance crunches and a pleasant garlic odor appears in the whole kitchen. And then we chop it finely without sparing it.

Combine all the ingredients, drizzle with olive oil and mix gently. Place on a baking tray and bake in a hot oven for half an hour!

Then remove the tray, fragrant with the aromas of vegetables, and enjoy the taste of a nice dish.

On your plate, you can decorate with greens or shavings of hard cheese - the main thing is to make it look appetizing! You're welcome!

All photos of the recipe here

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