Fast, lazy one-pot melanzana with ballekes

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40min

•

Easy

Try these fast Onepot Melanzane with chicken balls and mushrooms: a tasteful oven dish with lots of vegetables

Try these fast Onepot Melanzane with chicken balls and mushrooms: a tasteful oven dish with lots of vegetables
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Ingredients

What do you need?

Quantity: 4P

2 tbsp olive oil
4 aubergines, in slices
400 G
1 can of tomato cubes or fresh tomato sauce
800 g of mushrooms, in discs
1 tbsp look powder
1 small bunch of basil, coarse cut
Pepper and salt, to taste
2 balls of mozzarella, in slices
150 g Parmesan cheese, grated

2 tbsp olive oil
4 aubergines, in slices
400 G
1 can of tomato cubes or fresh tomato sauce
800 g of mushrooms, in discs
1 tbsp look powder
1 small bunch of basil, coarse cut
Pepper and salt, to taste
2 balls of mozzarella, in slices
150 g Parmesan cheese, grated
Preparation method

How do you make this?

Prepare eggplant: Cut the aubergines in half and then into slices. Sprinkle them with a little salt and leave for 10 minutes to pull the moisture out. Then pat dry with kitchen paper.

Roll balls: Mix the chicken minced with pepper, salt and possibly some garlic powder. Roll balls the size of a small golf ball.

Bake eggplant and mushrooms: Heat 2 tbsp olive oil in a large stew or baking dish that can be done on the fire and in the oven. Bake the aubergines in portions of golden brown. Add the mushrooms and fry briefly. Add the basil and stir well.

Compile dish: Turn off the heat and arrange the balls in the pan. Pour the can with tomato cubes or tomato sauce over it. Divide the slices of mozzarella over the dish and sprinkle with grated Parmesan cheese.

Bake: Place the stew or baking dish in a preheated oven at 195 ° C and bake for 25 minutes, until the balls are cooked and the cheese is nicely melted.

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