Discover a delectable twist on classic stuffed eggplants with this savory recipe featuring hearty mushrooms and wholesome rice. Elevate your dining experience with this satisfying dish.
These stuffed eggplants have a wonderful texture and the stuffing is just perfect. This stuffed eggplants recipe was initially made by my mom and I’ve been making it ever since. She’s getting better and better at cooking vegan recipes! 🙂
What to serve with stuffed eggplants?
When planning a meal with this dish, consider complementary sides and accompaniments that balance the flavors and textures. Here are some ideas for what to serve with stuffed eggplants:
- Salad: A fresh green salad with a light vinaigrette dressing can provide a refreshing contrast to the richness of the stuffed eggplants. Consider a Mediterranean-inspired salad with cucumbers, tomatoes, red onions, and feta cheese.
- Bread or Grains: Serve some crusty bread or cooked grains like quinoa, couscous, or bulgur to add extra heartiness to the meal.
- Roasted Vegetables: Roasted or grilled vegetables, such as zucchini, bell peppers, or carrots, can be served on the side for added depth and variety.
- Hummus: Hummus or other Mediterranean dips can be served with pita bread or vegetable sticks for a tasty appetizer or side dish.
- Tabbouleh: Tabbouleh, a traditional Middle Eastern salad made with bulgur, tomatoes, cucumbers, herbs, and lemon juice, pairs well with stuffed eggplants.
- Olives: A bowl of mixed olives or marinated olives can add a salty and briny element to the meal.
- Wine: Consider serving a white wine, like a Sauvignon Blanc or Chardonnay, or a light red wine, such as a Pinot Noir, to accompany the stuffed eggplants.
Ultimately, the choice of sides and accompaniments depends on your personal preferences and the overall theme of your meal. You can mix and match these suggestions to create a well-balanced and enjoyable dining experience.
Best sauce options
Stuffed eggplants with rice and mushrooms can be enhanced with a variety of flavorful sauces. Here are some of the best sauce options, including garlic sauce variations, to serve alongside this dish:
- Simple Garlic Sauce (Mujdei): Mujdei is a classic Romanian garlic sauce that pairs wonderfully with stuffed eggplants. To make it, you’ll need minced garlic, salt, and fresh lemon juice or vinegar. Mix these ingredients with olive oil until you achieve a smooth and creamy consistency. Adjust the garlic and acidity to your taste.
- Garlic Yogurt Sauce: Combine minced garlic, Greek yogurt, a squeeze of lemon juice, salt, and chopped fresh dill. This sauce provides a creamy and tangy contrast to the richness of the stuffed eggplants.
- Tahini Sauce: Tahini, made from ground sesame seeds, can be thinned with lemon juice, water, and olive oil to create a nutty and creamy sauce. Add minced garlic and a pinch of salt for extra flavor.
- Tomato Sauce: A simple tomato sauce made from fresh tomatoes, garlic, onions, and herbs can complement the earthy flavors of the stuffed eggplants. You can make it as mild or as spicy as you like.
- Cucumber Yogurt Sauce (Tzatziki): Tzatziki is a Greek sauce made with Greek yogurt, grated cucumber, garlic, fresh dill or mint, lemon juice, and a pinch of salt. It offers a cool and refreshing contrast to the dish.
- Mint Sauce: A mint-based sauce with yogurt, garlic, lemon juice, and salt can bring a bright and herby element to the stuffed eggplants.
- Pomegranate Molasses Drizzle: For a touch of sweetness and tanginess, drizzle pomegranate molasses over the stuffed eggplants. The fruity notes will balance the flavors nicely.
Feel free to experiment with these sauces to find your favorite combination or create your unique variation. Whether you prefer a creamy garlic sauce, a fresh herb-infused yogurt sauce, or a tangy tomato-based option, these sauces will elevate the flavors of the eggplants and provide a delightful dining experience.
Stuffed Eggplants with Mushrooms and Rice
- 4 eggplants small, halved
- 6 button mushrooms chopped
- ⅓ cup rice boiled separately
- 1 carrot small, grated
- 1 onion small, diced
- 2 tbsp parsley or dill, chopped
- salt to taste
- ⅓ tsp ground pepper
- ¼ tsp ground coriander
- 1 tbsp oil
- Dairy-Free Sauce:
- 4 garlic cloves mashed
- ½ tbsp olive oil
- 4 tbsp water
- 3 tomatoes inside pulp only, mashed
- Yogurt Sauce:
- 4 cloves garlic mashed
- 4 tbsps Greek yogurt
- Scoop out the inside of each halved eggplant.
- Roughly chop up the removed flesh and place it in a bowl for later.
- Heat the oil in a medium pan. Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander. Sauté for 5 minutes.
- Add chopped parsley and dill.
- Add all the cooked ingredients above in the bowl where you put the chopped eggplants. Mix together then stuff the eggplants. About 2-3 tbsps per halved eggplant.
- Cover an oven tray with some parchment paper. Place the eggplants. Cover the eggplants with aluminum foil. They will cook faster this way. Cook for 40 minutes.
- Serve with garlic sauce on top!
Did you like this recipe? You may also want to try these eggplant recipes: