Total Time
35mins
Prep 10 mins
Cook 25 mins

This has a slight Asian influence as opposed to the usual Italian influence of most stuffed eggplant. Vegetarian and very tasty.

Ingredients Nutrition

Directions

  1. Cut the eggplant in half and scoop out the insides. Set aside the hollowed halves and chop the scooped eggplant.
  2. In a frying pan heat the oil and saute the onion and eggplant until soft.
  3. Add the mushrooms, rice, soy sauce, Worcestershire and cayenne. Cook for 5 minutes more.
  4. Fill the eggplant halves with the mixture and top with the cheese.
  5. Place in a baking pan and bake at 375°F for 15-25 minutes.

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