Mushroom-Stuffed Eggplant

April  7, 2020
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  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 2
Author Notes

Adapted from Marcia Kiesel’s recipe featured in Food & Wine, similar to the Ottoman dish İmam bayıldı —Melissa P

What You'll Need
  • 2 eggplants
  • salt
  • extra virgin olive oil
  • 1/4 pound mushrooms, sliced
  • freshly ground Pepper
  • 1-2 yellow onions, finely diced
  • 1 teaspoon herbes de provence
  • 4 pieces toasted white bread, cut into 1/2 inch dice
  • 1 tablespoon unsalted butter
  • 3/4 cup grated cheese medley (mozzarella, emmental & tomme de caractère)
  • 1/2 cup vegetable broth
  • 1-2 cloves of garlic, minced
  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 160°C. 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 30 minutes.
  3. Meanwhile, in a skillet, heat olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender; transfer to a bowl.
  4. Heat more olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes; remove and put in the same bowl.
  5. Add the garlic, onions and more olive oil to the skillet. Cover and cook, until softened.
  6. Add the herbes de provence and the butter and stir until fragrant, 1 minute. Add to bowl with the eggplant mushroom mixture.
  7. Stir in the bread cubes, ½ cup of cheese, and the vegetable broth. Season the stuffing with salt and pepper.
  8. Increase the oven temperature to 210°C. Turn the eggplant shells cut side up and fill with the bread stuffing. Sprinkle with the rest of the cheese and bake for about 15 minutes (until browned)

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