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

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.
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 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!