Mushroom stuffed eggplant
4 little eggplants
1 bell pepper
1 can mushroom
1 medium onion
1 teaspoon rosemary
1 tablespoon tomato pasta
half teaspoon ground black pepper
half teaspoon salt
cream cheese to taste
1.Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Sprinkle with salt and leave it for 30 minutes. Meanwhile prepare the filling.
2. Cut the onion and fry 5 minutes with the mushroom in 1 tablespoon oil. Add the eggplant inside and diced bell pepper and cook it for 13 minutes. Sprinkle with the condiments and add the tomato pasta.
3. Dry the eggplant inside using a kitchen towel and stuff with filling. Add the cream cheese.
4. Bake on 190 C in a greased pan for 50 minutes.