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Mushroom Stuffed Eggplant

Whether grilled or roasted in the oven, this delicious dish will leave everyone satisfied.
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer, Main Course, Tapas
Cuisine: Spanish, Vegan, vegetarian

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.