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.
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 to taste
- ½ tbsp olive oil
- 4 tbsp water
- 3 tomatoes inside pulp only, mashed
- Yogurt Sauce:
- 4 cloves garlic mashed
- salt to taste
- 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 at 180°C (350°F) for 40 minutes.
- For the sauce, mix the mashed garlic and salt with either the olive oil, water and mashed tomato pulp (dairy-free version) or the Greek yogurt.
- 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.