VEGETARIAN
4 portions
100g cheese to gratinate
2 garlic cloves
1 onion
olive oil
100g amaranth
2 eggplants
70g tomato paste
150g mushrooms
salt
black pepper
1 teaspoon Provençal herbs
a pinch of sweet paprika powder
Grate the cheese.
Chop garlic and onions and sauté in the oil for 2-3 min.
Add amaranth and 150ml of water and stew for 10 min.
Cut eggplants in half and carve out the inner parts (leave a rim of 1 cm). Slice the mushrooms.
Cut the eggplant flesh into small pieces and add together with tomato paste, salt, pepper and herbs to the amaranth mix. Stew for another 5-6 min.
Fill eggplant halves with the amaranth mix and place mushroom slices on top. Then scatter the cheese.
Bake for approx. 25min in preheated oven at 180°C.