Mushroom Stuffed Eggplant Aubergine
Delight your taste buds with this hearty and flavorful Mushroom Stuffed Eggplant Aubergine recipe—an irresistible vegetarian dish that’s as nourishing as it is elegant. Perfectly roasted eggplant halves are filled with a savory mixture of cremini mushrooms, caramelized onions, garlic, and herbs, then topped with breadcrumbs and parmesan for a satisfying crunch. Enhanced with a splash of vegetable stock for added moisture, this dish achieves a beautiful balance of tender and crispy textures. Ideal as a main course or a stunning side dish, this recipe is a perfect showcase of simple, wholesome ingredients brought together with Mediterranean-inspired flavors. Whether you're hosting a dinner party or crafting a weeknight meal, these stuffed eggplants are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 250 grams cremini mushrooms
- 1 medium onion
- 3 units garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley
- 50 grams breadcrumbs
- 30 grams grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 ml vegetable stock
Instructions
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Cut the eggplants lengthwise and scoop out the flesh, leaving about a 1-cm thick shell. Reserve the scooped-out flesh and chop it into small pieces.
Brush the insides of the eggplant shells with 1 tablespoon of olive oil, sprinkle with a pinch of salt, and place them cut side up on the prepared baking sheet. Bake for 15 minutes to soften.
While the eggplant shells are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic and cook for another minute.
Add the chopped eggplant flesh and cook it down for 5-7 minutes, stirring frequently. Then, stir in the chopped mushrooms and continue cooking until the mixture is softened and most of the liquid has evaporated, about 8-10 minutes.
Remove the skillet from heat. Stir in the breadcrumbs, parmesan cheese, parsley, oregano, salt, and pepper. Mix well.
Remove the eggplant shells from the oven. Evenly divide the mushroom filling among the shells, pressing the filling down gently to compact it.
Pour the vegetable stock into the baking sheet around the stuffed eggplants (to keep them moist during baking) and return the tray to the oven.
Bake for 25 minutes, or until the tops are golden and slightly crisp. Remove from oven and allow to cool for 5 minutes before serving.
Serve warm and garnish with additional parsley or grated parmesan if desired.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 52.5 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 579 mg | 45% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3960 mg | 84% | |
*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.
