Eggplant (Aubergine) With Mushroom Stuffing
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 3
Ingredients
- 2 medium eggplants
- 1 small shallot, minced
- 2⁄3 lb white mushroom, trimmed and finely chopped
- pepper, Freshly ground
- 3 garlic cloves, minced
- cayenne pepper
- 1⁄4 cup fresh breadcrumb
Directions
- Preheat oven to 450.
- Halve eggplants lengthwise. Score the flesh of each half lightly to make a border about 3/8 inch from the skin.
- Score center of each half lightly three times to allow heat to penetrate. Sprinkle cut surface with salt. Place eggplants, cut side up, on a lightly sprayed sheet pan and bake until flesh is tender, 20-25 minutes.
- Let cool slightly.
- Meanwhile, spray vegetable oil in a large skillet over low heat. Add shallots and saute about 30 seconds until soft but not brown.
- Add mushrooms and season with salt and pepper.
- Cook over high heat, stirring continuously, until mixture is dry, 3-5 minutes.
- Set as ide. Cut each eggplant gently along scored border and remove pulp carefully with a spoon without piercing skin.
- Put shells in large, oiled gratin dish.
- Chop eggplant flesh.
- Mix with mushroom stuffing and stir in garlic, parsley and cayenne pepper.
- (or, just throw it all in the food processor! ;^) Spoon stuffing into eggplant shells.
- Sprinkle with bread crumbs, then mist with vegetable spray or drizzle with oil, if desired.
- Bake until hot, 10-15 minutes.
- If bread crumbs have not browned, run under a broiler for a few seconds.
- Serve hot. Optional: sprinkle with Parmesan or nonfat pizza cheese.
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