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Stuffed Eggplants with Mushrooms and Rice vinete umplute cu ciuperci si orez reteta

Stuffed Eggplants with Mushrooms and Rice

Tender baked eggplant halves stuffed with a savory mix of mushrooms, rice, carrot and herbs, then finished with a fragrant garlic sauce. A hearty vegetarian main that comes together in under an hour.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 4 people

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 cloves garlic mashed
  • salt
  • ½ tbsp olive oil
  • 4 tbsp water
  • 3 tomatoes inside pulp only, mashed
  • Yogurt Sauce:
  • 4 cloves garlic mashed
  • salt
  • 4 tbsp Greek yogurt

Instructions

  • Scoop out the inside of each halved eggplant.
  • Roughly chop the removed flesh and place it in a bowl for later.
  • Heat the oil in a medium pan. Add the diced onion, chopped mushrooms, grated carrot, boiled rice, salt, pepper and ground coriander. Sauté for 5 minutes.
  • Add the chopped parsley (or dill).
  • Add all the cooked ingredients to the bowl with the chopped eggplant flesh. Mix together, then stuff the eggplants with about 2-3 tablespoons of filling per half.
  • Line an oven tray with parchment paper and arrange the eggplants on it. Cover with aluminum foil so they cook faster. Bake for 40 minutes.
  • Serve with the garlic sauce on top.

Notes

Serve warm, topped with the garlic sauce. For a fully vegan version, use the dairy-free tomato-garlic sauce instead of the Greek yogurt sauce. Leftovers keep in the fridge for up to 3 days.