Meaty Mushroom-stuffed Eggplant
"A middle-eastern approach to eggplant and mushrooms. A recipe loaded with umami flavors that will fill you up. You can add some spices such as clove or rosemary to add an additional boost to the dish. You can also substitute beef with ground lamb for a tastier result. Or, roast the eggplant in the oven for 20 minutes before adding the meat filling and then roast it again for another 5 minutes to create a great texture without the smoky flavor."
Serves4
Preparation Time5 min
Cooking Time15 min
Ingredients
- 4 large Eggplant
- Salt and pepper to taste
- 2 tablespoon Extra virgin Olive Oil
- 15 ounce oyster mushroom
- 8 ounce ground beef
- 4 clove garlic
- 2 teaspoon cumin
- 1 tablespoon hoisin sauce
- 1 ounce Parsley leaves
- 3 tablespoon greek yogurt
Instructions
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Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes.
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Pat the shells dry.
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Rub the eggplants with oil and grill until cooked, about 10 minutes.
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Meanwhile, in a skillet, add oil in a heated pan and sauté minced garlic.
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Add the ground beef and brown for about 5 minutes.
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Add finely chopped mushrooms and sauté on medium-high heat for 5 minutes until moisture evaporates.
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Add cumin and hoisin sauce. Stir well.
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Season with salt and pepper.
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Transfer the ground meat mixture to the grilled eggplant shell.
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Top with Greek yogurt and parsley leaves