It can be a challenge to eat the recommended five to nine servings of vegetables a day. You’ll get two servings with this mushroom stuffed eggplant recipe. The eggplant is cut in half and the flesh is scooped out leaving a shell. The flesh is seasoned and pan fried with mushrooms and onions then returned to the eggplant shells. Then the whole thing is sprinkled with parmesan cheese and roasted or broiled until the shells soften and the cheese melts. It’s as good as you think it is.
I had to learn to love eggplant… and mushrooms
I have to admit, I didn’t care for eggplant when I was a child. I distinctly remember the fried eggplant my Great Aunt Dell made. It was kind of slimy and tasted greasy and bitter. It was the kind of experience that would put a kid off eating vegetables for years. I didn’t have eggplant I wanted to eat until Rick made eggplant parmesan for me.
Eggplants are members of the nightshade family along with peppers, tomatoes and potatoes. You’ll also see them referred to as aubergines (in case you’ve ever wondered what the heck Jamie Oliver was talking about 😀 ). The flesh of the eggplant is widely used in many cuisines from Greek moussaka to Persian mirza ghasemi. The flesh is dense and has a meaty texture and so it’s perfect for vegan, vegetarian and flexitarian recipes.
When choosing eggplant, look for fruit without blemishes and a vibrant color. The eggplant should “give” to a slight squeeze. The skin can be bitter. It’s up to you if you want to peel it or not. For this mushroom stuffed eggplant recipe, I left the skins intact to help the shell keep its shape. For other preparations I’ll roast the eggplant and scoop out the flesh or remove the peel in stripes.
While nutrient dense and low in calories (35 calories per cup!), eggplant will absorb a lot of oil if you’re not careful. It’s common to see recipes recommend salting the eggplant before cooking. This is to help reduce the bitterness and to toughen up the flesh so it won’t absorb as much oil. When frying, use the least amount of oil to get the job done.
If you have a grapefruit spoon you may find it helpful for removing the flesh from a raw eggplant. Cut the eggplant in half and score the flesh with a paring knife and then use a spoon to scrape it out.
After chopping the eggplant bits a little smaller, saute them with seasonings, mushrooms and onions until golden brown.
Rather than heat up the kitchen with the broiler, I roasted the eggplant shells on the grill until the sides softened. It took about 20 minutes.
The mushroom stuffed eggplant recipe I’m going to share is adapted from one found in the book Spain: Authentic Regional Recipes. One half an eggplant is a serving. For tapas, cut each half into four pieces.
Ingredients
- 1 medium eggplant
- 1/2 pound button mushrooms, trimmed and sliced
- 1/2 medium onion, diced
- 1 - 2 garlic cloves, minced
- salt and pepper to taste
- 1 teaspoon thyme (pull the leaves from two or three sprigs...if using dried thyme, use more)
- paprika to taste
- red pepper flake (optional)
- 2 tablespoons Parmesan cheese for sprinkling
- 2 - 3 tablespoons olive oil
Instructions
- Preheat the grill.
- Prepare the eggplant as described above.
- Heat the olive oil in a large skillet with the red pepper flake
- Sauté the onions and garlic in the oil with the thyme, paprika, salt and pepper.
- When the onions are soft, add the eggplant and pan fry until golden brown.
- If broiling the stuffed eggplant, preheat the broiler.
- Arrange the shells on a baking sheet or other heat proof vessel.
- Split the eggplant mushroom mixture evenly between the shells and sprinkle with the Parmesan cheese.
- Broil or grill until the shell sides are soft, about 10 - 15 minutes under the broiler, a little longer on the grill.
Do you like eggplant? What’s your favorite way to eat it?
Diana Rambles
Looks amazing! Thanks for sharing at my Pin Me Linky Party!
LydiaF
Thanks! I made them again this week 🙂 I enjoyed the Pin Me Linky Party.
Cynthia
I like mushrooms and I like eggplant – I’ve never tried them TOGETHER. Great idea! I will try this! Thanks for sharing. So happy that I found my way here via SITS Sharefest!
LydiaF
Glad you made it :). I hope you like the mushroom stuffed eggplant.
Mary
LOVE this recipe Lydia! I hope you share it tomorrow for our Real Food link party.
My husband wouldn’t eat eggplant when I met him…Then he tried MY way and now he’ll ask for it. I think he’d love this recipe.
LydiaF
Thanks Mary 🙂 Looking forward to the Real Food link party and the challenge!
Denise
Great recipe! We both love mushrooms and eggplant. Will have to give it a try. Thanks for the inspiration. All the best ~ Sharon and Denise
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LydiaF
It’s delicious! I ate the leftovers for breakfast the next morning with some leftover rice 🙂
Christina
The only eggplant I’ve ever eaten has been eggplant parm. I love how beautiful the eggplants are the farmers’s market, but I have never had a recipe for them. I am a big fan of mushrooms so I will have to give this recipe a try. Who knows? Maybe the kids will eat a bit as well. It is certainly worth a try to find out.
LydiaF
One eggplant will be plenty then 🙂 The “what do I have to lose” approach has led to some good things in my experience. Thanks for popping in!
Patty
I’m not a big fan of eggplant and I hate mushrooms but my husband would LOVE this. Thanks for sharing.
LydiaF
I know what you mean about the eggplant. I don’t like it unconditionally…I did like it in this recipe. Thanks for commenting 🙂