Stuffed Eggplant-Food & Wine Recipe

Name: Stuffed Eggplant-Food & Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 4 Italian eggplants (2 1/2 pounds); Salt; Extra-virgin olive oil; 1 pound oyster mushrooms, sliced lengthwise 1/4 inch thick; Freshly ground pepper; 4 garlic cloves, minced; 1 medium red onion, finely diced; 1 teaspoon ground cumin; 2 tablespoons unsalted butter; 4 ounces stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine; 2 ounces young pecorino, diced; 3/4 cup low-sodium vegetable broth; 2 tablespoons chopped parsley

Servings: persons

Ingredients
4 Italian eggplants (2 1/2 pounds)
Salt
Extra-virgin olive oil
1 pound oyster mushrooms, sliced lengthwise 1/4 inch thick
Freshly ground pepper
4 garlic cloves, minced
1 medium red onion, finely diced
1 teaspoon ground cumin
2 tablespoons unsalted butter
4 ounces stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine
2 ounces young pecorino, diced
3/4 cup low-sodium vegetable broth
2 tablespoons chopped parsley

1
Directions
2
Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.
3
Preheat the oven to 350u00b0. Rub the eggplants with oil; set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.
4
Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender; transfer to a bowl. Heat 1 tablespoon of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes; add to the mushrooms.
5
Add the garlic, onion and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened. Add the cumin and 1 tablespoon of the butter and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese and broth and season the filling with salt and pepper.
6
Increase the oven temperature to 425u00b0. Turn the eggplant shells cut side up and fill with the bread stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.
7
Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Ingredients, 4 Italian eggplants (2 1/2 pounds), Salt, Extra-virgin olive oil, and more.

Yes, Stuffed Eggplant-Food & Wine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Eggplant-Food & Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions