Stuffed Eggplants (Hunter’s Recipe)

Ingredients for two persons

• 4 eggplants
• 250 g. of bacon
• 1 red bell pepper
• 100 g. of mushrooms
• 100 g. of sour cream
• vegetable oil
• salt, pepper

Cooking procedure

1. Cut the eggplants in half, on length.
2. Take out the heart, leaving 1 inch from the eggplants.
3. Put the empty eggplants in the oven, at medium temperature, until you finish the rest of the preparations.
4. Cut the mushrooms in cubes. Salt and pepper them.
5. Fry them in vegetable oil, with 100 g. of water, for 10 min, at medium temperature.
6. Cut the eggplant’s heart, the red bell pepper in cubes. Salt them.
7. Put them on top of the mushrooms and add 100 g. of hot water.
8. Stir for 10 min.
9. Add the bacon cubed.
10. Fill up the empty eggplants with the mixture
11. Leave them in the oven, at medium temperature, for 20 min.
12. Put them on a plate and leave it for 5 min.
13. After that, add the sour cream.

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