Mushroom Stuffed Eggplant
This recipe consists of 3 parts: par-baking the eggplant, preparing the stuffing and sauce; then stuffing the eggplant and baking it in the sauce!
Ingredients 13
3 eggplants, large, whole
500 g cup mushrooms, diced small
1 brown onion, large, finely diced
1⁄2 cup walnuts, crushed
1 tsp cumin
1 tbsp barbeque sauce
1⁄2 tsp nutmeg
1⁄2 tsp chilli flakes
1 ‒ 2 tbsp extra virgin olive oil (evoo)
1⁄2 cup water
salt, to taste
pepper, to taste
2 cans cherry tomatoes, 400g each
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 10
Prepare Eggplants And Cook
Preheat your oven to 180 degrees celsius. Wash the whole and then slice in half (keep the green top on). Poke the eggplant halves with a fork and place onto a flat tray.
Salt the cut side generously and allow it to rest for 15-20 minutes to draw out excess water. After about 20 minutes (the longer the better here), pat it dry with a towel.
Place the , cut side up on a baking tray. Using a knife, slice the eggplant through the middle so that you can pull the flesh apart to stuff it when it's cooked. Ensure you don't cut all the way through/pierce the skin of your eggplant.
Place the tray in the oven, drizzle a small amount of on top and bake until the is mostly softened and brown on top (about 30 minutes)
Prepare Stuffing
Finely dice half the and pan fry on medium heat with a tbsp of until translucent. Add the finely diced and mix through. Add the crushed , , , , and mix through until the whole mixture softens. If it begins to dry here while you cook you can add a splash of . Add salt and pepper to taste.
Prepare your sauce by pan frying the remainder of the finely diced in a pot and then add the from the cans and bring to boil over medium heat with the lid on. Season this sauce to taste.
Bring It All Together And Bake
Once the is par-baked and browned on top, take it out of the oven and use a fork to pull the flesh apart at the centre where you sliced it in half. Retain this eggplant flesh and mix through your stuffing.
Use a spoon to place the stuffing in the centre of the , cradled by the eggplant flesh.
Spread some of the cooked tomato sauce onto the base of a wide and deep oven safe pan/pot. Place your into the pan and then pour in the remainder of the sauce in, ensuring the cut side of the eggplant is still visible at the top.
Place the pot into the oven for 30-45 minutes and bake until crisp and brown on top. If you want you can shred some cheese over the top of the pan, but my preference is always extra nuts for crunch on top!
Estelle Rose Rehayem's tips
This recipe consists of 3 parts which gives it so much flavour when all brought together - worth the wait!
