Eggplant stuffed with mushrooms- Aubergines Farcies Duxelles

eggplant stuffed with mushrooms

This is an excellent eggplant dish. It goes well with many entrees, such as chicken or salmon. Or it may be used as a separate vegetable course or the main course. Preparation is long, but it it worth it in the end! You may prepare the dish hours or even up to one day before, then bake it immediately before serving.

For 6 people

3 eggplants

1 tablespoon salt (or fleur de sel)

a large mixing bowl

1 cup of finely minced yellow onion

1 1/2 tablespoon olive oil

10″ skillet

1 1b finely chopped mushrooms – caps and stems included (* squeeze excess juice after chopping!)

4 1/2 oz cream cheese

3 T butter

1T olive oil

4 T minced parsley (fresh)

1/2 teaspoon basil (fresh)

3 T grated gruyere cheese mixed with 3 T white bread crumbs (sour dough/french bread is a good option)

Remove the eggplant stem. Cut in half lengthwise. Cut striations (slits) in an X form an inch apart, going down within the skin on the eggplant (the inside- not the shell)

Preheat broiler

Sprinkle the eggplant insides with salt and lay flesh down on a towel for 30 minutes

Dribble olive oil over the eggplants.

Place them flesh side up in a roasting pan and pour 1/8″ of water in the pan. Set them 4-5 inches apart. Put in preheated broiler oven for 10 minutes, or until very lightly browned on top.

While eggplant is cooking, cook the yellow onions on medium heat slowly in the olive oil until softened. About 5 minutes. Set aside.

Take eggplants out of oven when finished, place aside to cool. Meanwhile, in a separate bowl, mash the cream cheese with a fork. Add in the herbs. Preheat oven to 375.

Once eggplants have cooled, leaving the skin intact, scoop out the eggplant “meat” with a spoon. Chop it up and add to the cooked onions. ¬†Season lightly and add finely chopped mushrooms (caps & stems). Saute in butter and oil for 5-6 mins. Add cream cheese/herb mixture. Saute for a minute or two to ensure mixture is well blended.

Fill eggplant shells with blended mixture and top with Gruyere cheese and bread crumbs.

Bake in upper third of oven for 25-30 minutes to heat thoroughly and brown the cheese and bread crumbs. Enjoy!

 

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