Eggplant Aubergine with Mushroom Stuffing
Elevate your dinner table with this delightful Eggplant Aubergine with Mushroom Stuffing recipe—a dish that's as wholesome as it is flavorful. Perfectly roasted eggplant halves serve as edible bowls for a savory mushroom medley, enriched with aromatic garlic, fresh parsley, and a touch of smoked paprika. The tender stuffing, seasoned with oregano and a hint of lemon juice, gets a satisfying crunch from breadcrumbs and an optional sprinkle of parmesan cheese. Simple yet elegant, this dish is ideal for vegetarian meals, dinner parties, or even as a hearty side. Ready in just an hour, it’s a crowd-pleaser that’s bursting with Mediterranean-inspired flavors and textures.
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized)
- 3 tablespoons olive oil
- 250 grams white or cremini mushrooms, finely chopped
- 1 medium yellow onion, finely diced
- 3 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoons smoked paprika
- 50 grams breadcrumbs
- 30 grams parmesan cheese, grated (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1 cm border around the edges. Reserve the scooped-out flesh and finely chop it.
Rub the inside of the eggplant halves with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them cut side down on the prepared baking sheet. Bake for 20 minutes until tender.
While the eggplants are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the mushrooms and chopped eggplant flesh. Cook for about 8-10 minutes, stirring occasionally, until the mixture is soft and the liquid has evaporated.
Add the minced garlic, parsley, oregano, smoked paprika, salt, black pepper, and lemon juice to the skillet. Cook for another minute, stirring to combine.
Remove the skillet from the heat and mix in the breadcrumbs and parmesan cheese (if using). Taste and adjust seasonings if needed.
Remove the eggplant halves from the oven and carefully flip them cut side up.
Spoon the mushroom stuffing evenly into the eggplant halves, packing it gently.
Return the stuffed eggplants to the oven and bake for another 15-20 minutes, until the tops are golden and slightly crispy.
Allow the stuffed eggplants to cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3658 mg | 159% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 36.7 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 504 mg | 39% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2914 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
