Salmon and mushrooms stuffed eggplant

Idea for this recipe appeared when I decided to undertake “emptying the fridge, freezer and shelves project” and found portion of salmon which was too small to serve it for two. I always keep a lot of veggies in my fridge, so decides to try how they will taste together as stuffing for eggplant. Stuffed eggplant  taste really good with fresh broccoli salad (recipe in next post).

Ingredients (for two)

1 medium eggplant

150 gr of raw salmon - cubed

8 chopped small mushrooms

1 chopped medium tomato

1 tbsp. of chopped dill (fresh or dried)

2 tbsp. of grinded cheddar

1 tbsp. of potatoes starch

1 tbsp. of cooking oil

Freshly grounded pepper and salt

You will also need kitchen foil, skillet and baking dish.

1. Cut eggplant in half and scoop out centre using spoon or sharp knife, leaving 1cm thick layer. Sprinkle shells with salt and leave for couple of minutes until juice appears. Rinse it well under running water.
2. Heat the skillet to medium heat. Add cooking oil and mushrooms. Cook mushrooms stirring often to avoid browning for around 10 minutes.
3. Preheat oven to 200C.
4. Combine still hot mushrooms with salmon, tomato, dill, potatoes starch, cheese, salt and pepper.
5. Fill eggplant shelves with this stuffing. 
6. Wrap them tightly in kitchen foil. Make a few holes on the top of wrapping. Put the eggplant halves in large baking dish and place them into oven for 30 minutes. Reduce heat to 180C. Remove foil before serving. Serve it hot.

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