"A middle-eastern approach to eggplant and mushrooms. A recipe loaded with umami flavors that will fill you up. You can add some spices such as clove or rosemary to add an additional boost to the dish. You can also substitute beef with ground lamb for a tastier result. Or, roast the eggplant in the oven for 20 minutes before adding the meat filling and then roast it again for another 5 minutes to create a great texture without the smoky flavor."
Meaty Mushroom-Stuffed Eggplant
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Prep time 5mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 piece large Eggplant
- Salt and pepper to taste
- 2 tabelspoons extra virgin Olive Oil
- 15 ounce oyster mushroom
- 8 ounce ground beef
- 4 clove garlic
- 2 tsp cumin
- 1 tabelspoons hoisin sauce
- 1 ounce Parsley leaves
- 3 tabelspoons greek yogurt
Method
Step 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.
Step 2
Pat the shells dry.
Step 3
Rub the eggplants with oil and grill until cooked, about 10 minutes.
Step 4
Meanwhile, in a skillet, add oil in a heated pan and sauté minced garlic.
Step 5
Add the ground beef and brown for about 5 minutes.
Step 6
Add finely chopped mushrooms and sauté on medium-high heat for 5 minutes until moisture evaporates.
Step 7
Add cumin and hoisin sauce. Stir well.
Step 8
Season with salt and pepper.
Step 9
Transfer the ground meat mixture to the grilled eggplant shell.
Step 10
Top with Greek yogurt and parsley leaves