Mushroom stuffed Eggplant

 

 Ingredients:

Eggplant - 4 

Salt and Pepper - as needed 

Olive oil - as needed 

Mushrooms - 1 lb. 

Garlic - 4 cloves 

Red onion - 1 medium 

Unsalted butter - 2 tbsp. 

Pecorino cheese - 2 oz. *

Vegetable broth - 3/4 cup 

Flat-leaf parsley - 2 tbsp. 

White wine - as needed **

Stale baguette - 1 (diced) ***

Red bell pepper - 1

* A good substitute for pecorino cheese, especially Pecorino Romano, is Parmesan cheese (Parmigiano-Reggiano). Other options include Asiago, Romano cheese, or a blend of Parmigiano-Reggiano and Romano

 

** For white wine substitutes in cooking, broth (chicken or vegetable), vinegar (white wine, apple cider, or rice), lemon juice, and white grape juice are all viable options. Broth adds liquid and some flavor, vinegar provides acidity, lemon juice offers tartness, and grape juice replicates the grape flavor 

*** Whole wheat bread / sour dough

 

Method of preparing the eggplants: 

Let the bread cubes soak in the wine. Strain them, but don't crush them once fully soaked. 

Halve the eggplants and scrape out the flesh, leaving a 1/4-inch shell. 

Dice the flesh and salt the eggplant shells. 

Let sit for 30 minutes and pat dry. 

Preheat the oven to 350°F and line a baking sheet. 

Oil the eggplants and lay them cut side down on the parchment. 

Add 1/4 cup of water, cover with foil, and bake for 45 minutes. 

Oil a skillet and fry the mushrooms for a minute. Season to taste, cover and cook until tender. 

Remove from heat and repeat the process with the pepper and the eggplants. 

They will be tender much quicker. Transfer both into a bowl to cool. 

Fry the onion and garlic on low heat, covered, until soft. Add the butter, and once melted, remove from heat and add to the mushrooms. 

Add the cheese and broth and season well. Then add the bread. 

Increase the oven temperature to 425°F and turn the eggplants. 

Fill them up, broil for 10 minutes, and serve with parsley garnish. 

 

Tip: Our recommendation would be to use oyster mushrooms. They're so full of flavor they're almost pungent, so you can easily season them with just salt and pepper.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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