Berenjenas gratinadas rellenas a las hierbas provenzales

Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Berenjenas gratinadas rellenas a las hierbas provenzales. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Berenjenas gratinadas rellenas a las hierbas provenzales is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Berenjenas gratinadas rellenas a las hierbas provenzales estimated approx 30 minutos.

To begin with this particular recipe, we have to prepare a few components. You can have Berenjenas gratinadas rellenas a las hierbas provenzales using 10 ingredients and 8 steps. Here is how you can achieve it.

Berenjenas rellenas con champiñones, sofrito de cebolla y la pulpa de la berenjena. Son muy fáciles de hacer y es un entrante muy rico y saciante

Esta berenjena en realidad era grande, pero la parte más delgada la utilice para tortilla y con la parte de abajo más redonda, he hecho un primer plato muy rico y nutritivo

Ingredients and spices that need to be Make ready to make Berenjenas gratinadas rellenas a las hierbas provenzales:

1. 1 berenjena pequeña por comensal
2. 50 gr champiñones por berenjena
3. 1 cebolla pequeña
4. 2 cdas queso rallado Emmental por berenjena
5. sal de ajo
6. pimienta molida
7. hierbas Provenzales
8. orégano
9. aceite de oliva
10. 1 chorrito vino blanco

Steps to make to make Berenjenas gratinadas rellenas a las hierbas provenzales

1. Lavar la berenjena, quitar el rabo, cortar por la mitad a lo largo y poner en un bol con agua y sal media hora para que no amargue
2. A continuación escurrir bien del agua, poner en una fuente para microondas y asar 10 minutos
3. Mientras limpiar los champiñones y cortar en trozos pequeños. Ponerlos en una sarten, sazonar un poco, tapar y dejar que suelten agua.
4. Poner una cucharada de aceite en una sarten y sofreir a fuego medio la cebolla rallada. Sacar la pulpa de la berenjena, cortar en trozos pequeños y mezclar con la cebolla en la sarten.
5. Agregar los champiñones con un poco del agua de su cocción , salpimentar con sal de ajo y agregar una cucharadita de hierbas provenzales.
6. Sofreir a fuego medio y cuando no tenga liquido el sofrito echar un chorrito de vino blanco y seguir cocinando hasta que estén tiernos los ingredientes.
7. Rellenar las cascaras de la berenjena con la preparación, cubrir con el queso rallado y espolvorear con un poco de orégano
8. Ponerlas en una fuente para horno y gratinar hasta que se funda el queso y estén ligeramente doradas

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