Stuffed Eggplants with Mushrooms and Rice
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.
Ingredients
- 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
- salt
- ½ tbsp olive oil
- 4 tbsp water
- 3 tomatoes inside pulp only, mashed
- Yogurt Sauce:
- 4 cloves garlic mashed
- salt
- 4 tbsps Greek yogurt
Instructions
- 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!
Nutrition
Serving: 1half eggplantCalories: 277kcalCarbohydrates: 51gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 36mgPotassium: 1530mgFiber: 17gSugar: 22gVitamin A: 3593IUVitamin C: 31mgCalcium: 99mgIron: 2mg
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