Eggplant Stuffed with Mushrooms


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These baked eggplants make an elegant side dish for any meal.

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  • l kg. small eggplants, unpeeled
  • salt and freshly ground black pepper to taste
  • 4 Tbs. oil
  • 2 scallions, minced
  • 275 gr. mushrooms, very finely chopped
  • 2 Tbs. chopped parsley
  • 3 Tbs. fresh bread crumbs

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Preheat the oven to 190 C. Cut the eggplants in half lengthwise. With a sharp knife score each half lightly to make a border about 1 cm. from the skin. Score lightly three times in the center of each half. Sprinkle with salt. Place the eggplants in a lightly-oiled shallow pan or baking dish, cut side up. Bake for 20-25 mins., or until tender when pierced with a knife. Let them cool slightly. Cut each eggplant half gently along its scored border and remove the pulp carefully with a spoon without piercing the skin. Place the eggplant shells in an oiled baking dish. Chop the eggplant flesh. In a medium pan, sauté the scallions in a little oil for 1 min. Add the mushrooms, salt and pepper. Cook over medium heat, stirring constantly, for several minutes or until the mixture is dry. Stir in the parsley and eggplant flesh. Adjust the seasoning. Spoon the stuffing into the shells. Sprinkle with bread crumbs, then with a little oil. Bake for 10-15 mins. or until the eggplant is hot. If the tops need extra browning, put the shells under the grill for a few seconds. Serve hot.

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