This recipe transforms eggplant into a delicious and satisfying meal. Eggplant halves are baked until tender, then filled with a flavorful mushroom mixture seasoned with paprika, turmeric, and garlic. The dish is topped with a crispy, cheesy breadcrumb mixture and baked until golden brown. This recipe offers a unique and flavorful way to enjoy eggplant, perfect as a vegetarian main course or a hearty side dish.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
Ingredients:
- 2 medium eggplants
- Salt, for purging and seasoning
- 3 tablespoons olive oil, plus more for drizzling
- 5 cloves garlic, minced (3 for eggplant, 2 for mushrooms)
- 300 g (about 10.5 ounces) mushrooms, sliced
- Fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Breadcrumbs
- Grated cheese (mozzarella, Parmesan, or a blend)
- Fresh dill, chopped (for garnish)
Instructions:
- Prepare the Eggplant:
- Preheat your oven to 180°C (356°F).
- Wash the eggplants and slice them in half lengthwise.
- Score the flesh of the eggplant halves in a crosshatch pattern, being careful not to cut through the skin.
- Sprinkle the eggplant halves generously with salt and let them sit for 15 minutes to purge any bitterness.
- After 15 minutes, rinse the eggplant halves under cold water and pat them dry with paper towels.
- Bake the Eggplant:
- Drizzle the eggplant halves with 3 tablespoons of olive oil and rub it into the flesh.
- Sprinkle with minced garlic (3 cloves).
- Place the eggplant halves cut-side up on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 40 minutes, or until the flesh is tender.
- Prepare the Mushroom Filling:
- While the eggplant is baking, prepare the mushroom filling.
- Heat a drizzle of oil in a large skillet over medium heat.
- Add the sliced mushrooms and cook for 10 minutes, or until softened and browned.
- Add the remaining minced garlic (2 cloves) and cook for another minute until fragrant.
- Stir in the chopped parsley, paprika, salt, and turmeric. Mix well.
- Fill the Eggplant:
- Remove the eggplant halves from the oven.
- Use a spoon to scoop out some of the cooked eggplant flesh, leaving a shell.
- Add the scooped-out eggplant flesh to the mushroom mixture and stir to combine.
- Fill the eggplant shells with the mushroom and eggplant mixture.
- Add Breadcrumb and Cheese Topping:
- In a separate bowl, combine breadcrumbs and grated cheese.
- Sprinkle the breadcrumb and cheese mixture generously over the filled eggplant halves.
- Final Bake:
- Return the filled eggplants to the oven and bake for another 20 minutes, or until the topping is golden brown and the cheese is melted.
- Garnish and Serve:
- Remove the baked eggplants from the oven and let them cool slightly.
- Garnish with chopped fresh dill and parsley.
- Serve warm.
Nutritional Facts:
(Approximate values per serving, based on 4 servings)
- Calories: 300-400 kcal
- Protein: 10-15g
- Fat: 20-25g
- Carbohydrates: 25-35g
- Fiber: 8-10g
- Sodium: 500-700mg
Why You’ll Love This Recipe:
- Flavorful and Satisfying: A delicious vegetarian meal with a rich mushroom filling.
- Easy to Customize: You can easily adapt the ingredients to your preferences.
- Healthy and Nutritious: Packed with vegetables and fiber.
- Impressive Presentation: Perfect for family meals or gatherings.
Health Benefits of:
- Rich in Antioxidants: Eggplant and mushrooms are rich in antioxidants.
- Good Source of Fiber: Vegetables provide dietary fiber, which aids digestion.
- Vitamins and Minerals: Mushrooms and other vegetables offer essential vitamins and minerals.
Serving Suggestions of:
- Serve as a vegetarian main course.
- Pair with a side salad or roasted vegetables.
- Serve as a side dish with grilled chicken or fish.
- Enjoy with crusty bread.
Tips:
- Salt the Eggplant: Salting the eggplant helps remove bitterness and excess moisture.
- Don’t Overfill: Avoid overfilling the eggplant shells to prevent the filling from spilling over.
- Adjust Seasoning: Taste the mushroom filling and adjust the seasoning as needed.
- Crispy Topping: For a crispier topping, broil the eggplants for a minute or two before serving.
Variations to Try:
- Add Other Vegetables: Include bell peppers, onions, or spinach in the mushroom filling.
- Use Different Cheeses: Try using provolone, feta, or goat cheese.
- Add Herbs: Use other herbs like thyme, oregano, or rosemary.
- Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce to the mushroom filling.
- Add Nuts: Sprinkle toasted pine nuts or walnuts over the topping for added crunch.
Conclusion:
This baked eggplant with mushroom filling is a flavorful and satisfying dish that’s perfect for any occasion. With its customizable ingredients and delicious combination of flavors, it’s sure to be a hit. Enjoy experimenting with different variations and find your favorite combination.
Frequently Asked Questions:
- Can I prepare this dish ahead of time?
- Yes, you can prepare the mushroom filling and fill the eggplants ahead of time. Bake them just before serving.
- Can I use dried herbs instead of fresh?
- Yes, use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
- Can I freeze leftovers?
- Yes, you can freeze leftovers in an airtight container for up to 3 months.
- How do I prevent the eggplant from becoming mushy?
- Ensure you salt and rinse the eggplant to remove excess moisture and don’t overcook it.
- Can I add meat to the mushroom filling?
- Yes, cooked ground beef, sausage, or chicken can be added.
- What dipping sauces go well with this dish?
- A yogurt-based dip or a tomato sauce would complement this dish well.
- Can I use a different type of mushroom?
- Yes, you can use any type of mushroom you prefer.