Stuffed eggplants with mushrooms

4 servings

60 minutes

Stuffed eggplants with mushrooms are a true gastronomic delight that combines the tenderness of eggplants, the aroma of fragrant herbs, and the rich flavor of mushrooms. This dish is inspired by Mediterranean cuisine, where eggplants play an important role. Thanks to frying, their flesh becomes soft and rich, while the filling of mushrooms, olives, and almonds adds textural variety. The light nutty crunch of almonds harmoniously complements the juiciness of eggplants and the spiciness of the seasonings. Baked eggplants acquire an appetizing crust, and their filling exudes an enticing aroma. This dish is perfect for a cozy family dinner or a festive table, surprising guests with its originality and sophistication of flavor nuances.

Energy value per serving

• Calories: 686.8
• Proteins: 9.5g
• Fats: 65.8g
• Carbohydrates: 16.1g

Ingredients

• Eggplants: 2 pc
• Sea salt: 1 tsp
• Champignons: 200 g
• Freshly ground black pepper: 0.3 tsp
• Roasted almonds: 100 g
• Provencal herbs: pinch
• Onion: 1 head
• Dried oregano: pinch
• Olive: 10 pc
• Olive oil: 10 tbsp
• Parsley: 1 bunch
• Garlic: 4 clove

Cooking steps

1. Cut the eggplants in half, place them in a colander, sprinkle with salt, and let sit for 10 minutes.

   Required ingredients:

   • Eggplants: 2 pieces
   • Sea salt: 1 teaspoon

2. Slice the mushrooms thinly, chop the onion, garlic, and parsley finely.

   Required ingredients:

   • Champignons: 200 g
   • Onion: 1 head
   • Garlic: 4 cloves
   • Parsley: 1 bunch

3. Heat 3 tablespoons of oil in a pan and sauté the garlic and onion.

   Required ingredients:

   • Olive oil: 10 tablespoons
   • Garlic: 4 cloves
   • Onion: 1 head

4. Then add the mushrooms, season with salt and pepper, fry for 5 minutes and sprinkle with parsley, set aside.

   Required ingredients:

   • Champignons: 200 g
   • Freshly ground black pepper: 0.3 teaspoon
   • Parsley: 1 bunch

5. Fry the eggplants on both sides in the remaining olive oil for 10 minutes each.

   Required ingredients:

   • Olive oil: 10 tablespoons

6. Cut the olives in half or into 3 pieces, and chop the almonds.

   Required ingredients:

   • Olive: 10 pieces
   • Roasted almonds: 100 g

7. Cool the eggplants slightly and carefully scoop out the flesh with a spoon, cutting it into pieces.

   Required ingredients:

   • Eggplants: 2 pieces

8. Mix the pulp with olives, mushrooms, season with salt and pepper, and sprinkle with dried herbs.

   Required ingredients:

   • Eggplants: 2 pieces
   • Olive: 10 pieces
   • Champignons: 200 g
   • Freshly ground black pepper: 0.3 teaspoon
   • Provencal herbs:  pinch

9. Place the filling in the eggplants and sprinkle with chopped almonds.

   Required ingredients:

   • Roasted almonds: 100 g

10. Bake in a preheated oven at 180°C for 20 minutes.