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Category: SIDE DISHES
Prep Time: Cook Time: Total Time:
4 Italian eggplants (2 1/2 pounds)
Salt
Extra-virgin olive oil
1 pound oyster mushrooms, sliced lengthwise 1/4 inch thick
Freshly ground pepper
4 garlic cloves, minced
1 medium red onion, finely diced
1 teaspoon ground cumin
2 tablespoons unsalted butter
4 ounces stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine
2 ounces young pecorino, diced
3/4 cup low-sodium vegetable broth
2 tablespoons chopped parsley
Directions
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.
Preheat the oven to 350 degrees. 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.
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.
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.
Increase the oven temperature to 425 degrees. 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.
Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.
Makes 8 servings.
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Mushroom-Stuffed Eggplant F&W
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Category: SIDE DISHES
Prep Time: Cook Time: Total Time:
4 Italian eggplants (2 1/2 pounds)
Salt
Extra-virgin olive oil
1 pound oyster mushrooms, sliced lengthwise 1/4 inch thick
Freshly ground pepper
4 garlic cloves, minced
1 medium red onion, finely diced
1 teaspoon ground cumin
2 tablespoons unsalted butter
4 ounces stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine
2 ounces young pecorino, diced
3/4 cup low-sodium vegetable broth
2 tablespoons chopped parsley
Directions
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.
Preheat the oven to 350 degrees. 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.
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.
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.
Increase the oven temperature to 425 degrees. 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.
Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.
Makes 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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