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Mushroom-Stuffed Eggplant

Mushroom-Stuffed Eggplant

Name: Mushroom-Stuffed Eggplant
Prep time: 40 min
Cook time: 57 min
Total time: 1 h 37 min
Yield: 4
Cuisine: Mediterranean
Ingredients: Eggplants 4 (about 2 ½ lbs); Salt; Olive oil; Mushrooms 1 lb; Black pepper; Garlic clove 4; Red onion 1; Cumin 1 teaspoon; Unsalted butter 2 tbsp; Baguette 4 oz stale; Pecorino 2 oz young; Vegetable broth ¾ cup; Parsley 2 tbsp

delicious vegetarian recipe

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1h 37m
Serves 4
Easy
350 °F
(1)

Ingredients

Adjust Servings:

	4 (about 2 ½ lbs) Eggplants Italian eggplants
	Salt to taste
	Olive oil to taste
	1 lb Mushrooms sliced
	Black pepper to taste
	4 Garlic clove minced
	1 Red onion medium, finely diced
	1 teaspoon Cumin ground
	2 tbsp Unsalted butter
	4 oz stale Baguette cut into ½-inch dice, soaked in ½ cup red wine
	2 oz young Pecorino diced, or vegetarian substitute
	¾ cup Vegetable broth low-sodium
	2 tbsp Parsley chopped

Nutritional information

259

Calories

10.9g

Fat

31.1g

Carbohydrates

10.9g

Protein

30mg

Cholesterol

522mg

Sodium

Cuisine:

Mediterranean Recipes

Mushroom-Stuffed Eggplant

This Mushroom-Stuffed Eggplant is one of my signature dishes, and I am delighted to share the recipe with you. The eggplant shells are the perfect holders for this rich and tasty mushroom filling.

This take on eggplant Parmesan is so easy to make. Start by roasting eggplant halves with the flesh removed in the oven. Cook mushrooms in a skillet with olive oil and transfer to a bowl. Cook eggplant flesh in the same skillet and add to the bowls with the mushrooms. Add remaining ingredients to the skillet, and once cooked, combine in the bowl with the mushrooms and eggplant. Fill the roasted eggplant halves with the mushroom mixture and bake in the oven. Serve garnished with freshly chopped parsley.

To make my Mushroom-Stuffed Eggplant, you will need the following ingredients:

Ingredients for Mushroom-Stuffed Eggplant

Steps to make Mushroom-Stuffed Eggplant

1

Prepare eggplant

40min

Slice 4 eggplants in half lengthwise. Cut out the flesh, leaving ¼-inch eggplant shells. Chop the flesh into ½-inch cubes. Salt the eggplant shells and leave to stand for about 30 minutes. Use a paper towel to pat the shells dry.
2

Heat oven

1min

Preheat the oven to 350 °F.
3

Roast the eggplant

45min

Rub the eggplants with oil. Place them on a rimmed baking sheet, cut side down. Pour in ¼ cup of water. Cover the baking sheet with foil. Bake in the oven for 45 minutes.
4

Cook mushrooms

10min

Heat 2 tablespoons of olive oil in a large skillet. Add 1 pound of sliced mushrooms. Season with salt and pepper. Cover the skillet with a lid and cook over moderate heat until tender. Once cooked, transfer to a bowl.
5

Cook eggplant

3min

Add 1 tablespoon of olive oil to the skillet and heat. Add the diced eggplant. Sprinkle with salt and pepper. Cover the skillet and cook for 3 minutes until the eggplant is tender and browned. Add the eggplant to the mushrooms.
6

Assemble filling

5min

Add 4 minced cloves of garlic, 1 medium sliced onion, and 2 tablespoons of olive oil to the skillet. Cook with the lid on until tender. Add 1 teaspoon of cumin and 1 tablespoon of butter. Cook while stirring for about 1 minute until fragrant. Add this mixture to the mushrooms and stir in the wine-soaked bread, 2 ounces of pecorino, and ¾ cup of broth. Season to taste with salt and pepper.
7

Increase oven temperature

1min

Turn up the oven temperature to 425 °F.
8

Fill eggplant

10min

Turn the eggplant shells cut side up. Fill with the mushroom mixture and dot the tops with the remaining 1 tablespoon of butter.
9

Bake

10min

Bake the filled eggplant in the upper third of the oven for 10 minutes.
10

Broil

2min

Preheat the broiler and place the eggplant 4 inches from the heat. Broil for about 2 minutes, until browned.
11

Serve

Serve sprinkled with fresh chopped parsley.

This Mushroom-Stuffed Eggplant is my signature dish and I think it will become yours too! Try it out soon and don’t forget to tag #cookmerecipes in your vegetarian cooking posts.

About the author

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!