Mushroom & Cheddar Stuffed with Eggplant

* This recipe is translated to Bahasa Indonesia. Please scroll down for the English Version.

English Version

Ingredients:

2 medium eggplants (18 - 20 cm)

5 tbsp butter

200 g sliced champignon mushrooms

3 shallots, finely minced

100 g bread crumbs

200 g grated cheddar cheese, divided

salt and pepper to your taste

Process:

• Slice eggplants in half crosswise, and then cut them in half lengthwise.
• Carefully scoop out and chop flesh, leaving the skin intact. 
• Keep the chop flesh eggplants for stuffing.
• Place in a baking dish and set aside. Preheat the oven to 190 degrees C.
• Heat butter in a frypan over medium high heat. 
• Cook and stir shallot, eggplant, and mushrooms until tender.
• Stir in bread crumbs and 100 g cheddar cheese.
• Once it's cooked, fill eggplant shells with stuffing.
• Sprinkle with remaining grated cheddar cheese.
• Bake in the preheated oven for 15 to 20 mins.