Mushroom-Stuffed Eggplant

By LisaMK

this recipe comes from Food & Wine, April 2011. Article about pairing with Red wines.

Ingredients

• 4 italian eggplants (2.5 lbs)
• salt
• evoo
• 1 # oyster mushrooms, sliced lengthwise- 1/4 inch thick
• pepper
• 4 minced garlic cloves
• 1 med red onion, finely diced
• 1 tsp ground cumin
• 2 tbs butter
• 4 oz day-old baguette, cut into 1/2 inch dice, soaked in 1/2 c red wine
• 2 oz pecorino, diced
• 3/4 c broth
• 2 tbs chopped parsley

Preparation

Step 1

1. Halve eggplants lengthwise & cut out flesh, leaving 1/4 inch shells. Cut flesh into 1/2 inch dice. Salt eggplant shells & let stand for 30 mins. Pat shells dry.
2. Preheat oven to 350 degrees. Rub eggplants w/oil; set them on rimmed baking sheet, cut side down.
Add 1/4 c of water, cover w/foil & bake for 45 mins.
3. in skillet, heat 2 tbs of evoo. Add mushrooms. Season w/s&P, cover & cook over moderate heat until tender; transfer to a bowl.
Heat 1 tbs of evoo in skillet.
Add diced eggplant. Season w/ s&p, cover & cook until tender & browned, 3 mins.; add to mushrooms.
4. Add garlic, onion & 2 tbs of evoo to skillet. Cover & cook, until softened. Add cumin & 1 ts of butter & stir until fragrant, 1 min. Add to mushrooms. Stir in bread, cheese & broth & season filling w/ s & p.
5. Increase oven temp to 425 degrees. Turn eggplant shells cut side up and fill w/ stuffing. Dot tops w/ remaining 1 tbs butter and Bake in upper third of oven for 10 mins.
6. Preheat broiler. Broil eggplant 4 inches from heat until browned, 2 mins. top w/parsley & serve.