Mushroom-Stuffed Eggplant
© Anna Williams

Mushroom-Stuffed Eggplant

  • ACTIVE: 30 MIN


  1. 4 Italian eggplants (2 1/2 pounds)
  2. Salt
  3. Extra-virgin olive oil
  4. 1 pound oyster mushrooms, sliced lengthwise 1/4 inch thick
  5. Freshly ground pepper
  6. 4 garlic cloves, minced
  7. 1 medium red onion, finely diced
  8. 1 teaspoon ground cumin
  9. 2 tablespoons unsalted butter
  10. 4 ounces stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine
  11. 2 ounces young pecorino, diced
  12. 3/4 cup low-sodium vegetable broth
  13. 2 tablespoons chopped parsley
  1. 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.
  2. Preheat the oven to 350°. 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.
  3. 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.
  4. 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.
  5. Increase the oven temperature to 425°. 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.
  6. Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.

Suggested Pairing

Greek Xinomavro.