How to make
First I washed the eggplant. Then I cut it in two halves lengthwise, salted it and left it for an hour to release the bitter juice. Then I washed and dried it.
I cut the two halves into strips and roasted them in the oven, so that they can soften.
I then cooled them and carved out the middle. I cut it into small pieces and mixed it with chopped onion, garlic, pepper, half a tomato, mushrooms, salt, spices, olive oil.
I filled the boats with this stuffing and roasted them in the oven until ready - about 20 minutes at 360°F (180°C). I placed them in a warm oven.
Five minutes before the end, I arranged the remaining half of the tomato on top (cut into pieces).
I sprinkled the stuffed eggplants with parsley and served them with chili peppers and goat cheese slices!
The eggplant boats with tomato and mushrooms are ready.
