Eggplant and Mushroom Packages (makes 8)
- 175 gr hazelnuts, chopped
- 1 eggplant
- 16 white mushrooms
- 4 twigs oregano, leaves only (thyme would be good too)
- 200 gr ricotta cheese
- juice of 0.5 lemon
- salt and pepper
- baking sheets
Pre heat the oven to 200 degrees. Cube the eggplant and quarter the mushroom. Place them in a bowl with the chopped hazelnuts, ricotta, oregano and lemon juice, salt and pepper. Mix well until everything is combined and let it rest.
Cut 25 cm squares from baking sheets. Scoop some stuffing in the middle of each square. Grab all 4 corners of the paper and twist them together. Binding them with some rope if needed. Bake them for 25-30 minutes. The eggplant needs to be soft.