Mushroom caps stuffed with eggplant cream

Ingredients for 2 large servings

The mushrooms:

• 8-10 pieces of mushroom
• 1 eggplant
• 1 clove of garlic
• a little bit of lemon juice
• 2 tablespoons of cream
• cheese on the top of the mushrooms according to taste

The garnish:

• 2 dl of rice
• 4 dl of water
• the stalks of the mushrooms
• 1 packet of sliced bacon or any similar kind of meat
• 2 pieces of spring onion

Start roasting the eggplant in a dry pan, with the peel on, like when you roast it on the grill. Let it become black, it doesnt matter if the peel gets burnt, because you will have to take it off anyways when its done. When its done, put it into a dish and cover it so that the steam softens the peel, and you can take it off easily. Then take the inside of the eggplant, cut it up a bit, and add the garlic, the lemon juice, the cream and salt to it in a pan. Take the stalks of the mushrooms out and put it away for now. Sprinkle salt on the mushroom caps, and fill them with the eggplant cream. You can also sprinkle a bit of cheese onto the top, according to taste. It gets ready at 180 degrees in about 20 minutes.

The stalks can be used for the garnish. Chop it, and fry it in a pan along with the spring onion and the bacon and then add the whole mixture to the rice. Its a realitvely light but a filling lunch.