My little boy picked out an eggplant at the grocery store last week. He said it was his “favorite.” We’ve never had eggplant before.
So what was I to do with this eggplant? I had also bought several extra-large crimini mushrooms to make stuffed mushrooms, but didn’t actually have any idea what I was going to stuff them with. One Google search later, and I have a recipe for eggplant stuffed mushrooms, whoo!
I changed the recipe a little to make it grain-free and replaced the olive oil with butter, and basically didn’t really follow the recipe at all. Even though I thought it was plenty delicious the way I made it, some bread crumbs really would have perfected it. So if you are eating grains, by all means toss some toasted bread crumbs into the mix!
3 Tbsp butter
1/2 yellow onion, diced small
2 cloves garlic, minced
1/2 med eggplant, cubed small
several large crimini caps (or other stuffing mushrooms)
stems from the mushrooms, finely diced
salt and pepper
parmesan cheese, grated
Melt butter in a 10″ skillet. Add diced onions and cook over medium heat for a few minutes. Lower heat and add garlic, cooking a few more minutes. Add the eggplant and diced mushroom stems. Add salt and pepper to taste and cook till desired tenderness. Remove from heat and stir in grated parmesan cheese to taste.
Place mushroom caps in a square baking pan and stuff with the eggplant mixture. Top with extra parmesan cheese. Bake in 350 F oven for 20 minutes. Enjoy as a side dish. (Serves about 2-4, depending on how hungry you are!)