Eggplant Filled with Mushrooms, Sun-Dried Tomatoes, and Pine Nuts

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Eggplant Filled with Mushrooms, Sun-Dried Tomatoes, and Pine Nuts

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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The Eggplant

6 medium Japanese eggplant or 1 globe eggplant,

about 1 1/2 lb

2 tablespoons olive oil

1 garlic clove -- finely chopped

salt and pepper

The Filling

2 tablespoons light olive oil

1/2 medium yellow onion -- diced, about 1 cup

salt and pepper

1 cup diced eggplant scooped from the eggplant

shells

4 garlic cloves -- finely chopped

3/4 pound white mushrooms -- thinly sliced, about 4 cups

1/4 cup dry white wine

2 sun-dried tomatoes, oil-packed -- drained and diced,

about 2 tablespoons

2 tablespoons pine nuts -- toasted and coarsely chopped

1 ounce Parmesan cheese -- grated, about 1/3 cup

2 tablespoons chopped Italian parsley

 

The eggplant for this flavorful dish is brushed lightly with olive oil and

garlic, seasoned, and preroasted. The overall richness of the eggplant is

balanced with a complex and intensely flavored filling. Serve with tomato sauce

and grilled polenta triangles.

 

Preheat the oven to 375F. Cut the eggplant in half lengthwise and scoop out the

center, leaving a shell about 1/4 inch thick. Leave thhe stem end on. Save

scooped eggplant for 1 cup diced.

 

Combine the oil and garlic and brush the insides of the egplant shells; sprinkle

with salt and pepper. Bake cut side down on a baking sheet until the eggplant

is tender, 10 to 12 minutes for Japanese or about 15 minutes for globe eggplant.

 

The Filling - Preheat the oven to 375F. Heat 1 tablespoon of the olive oil in a

large skillet; add the onions, 1/4 teaspoon salt, and a few pinches of pepper.

Saute over medium heat until the onions are soft, about 5 minutes, then add the

eggplant and half the garlic. Saute until the eggplant is tender, 4 to 5 more

minutes. Transfer to a bowl.

 

In the same skillet, sear the mushrooms over high heat with the remaining

tablespoon of olive oil, 1/2 teaspoon salt, and a few pinches of pepper. When

the mushrooms are golden brown, about 7 minutes, add the remaining garlic and

cook for 1 to 2 more minutes. Add the wine to deglaze the pan and simmer for a

minute or two, until the pan is nearly dry.

 

Chop the mushrooms and toss with the onions and eggplant. Add the sun-dried

tomatoes and pine nuts. Set aside 2 tablespoons of the Parmesan to sprinkle on

top and add the rest to the filling. Set aside half the parsley and combine the

rest with the filling.

 

Mound the filling into the eggplant halves. Place the filled eggplant in a

lightly oiled baking dish. Cover and bake for 20 minutes for Japanese eggplant,

25 to 30 minutes for globe eggplant. Sprinkle with the reserved Parmesan and

bake for 5 more minutes, uncovered. Sprinkle with the remaining parsley just

before serving.

Serves 4 to 6

 

 

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Per serving: 254 Calories (kcal); 19g Total Fat; (64% calories from fat); 7g

Protein; 16g Carbohydrate; 6mg Cholesterol; 280mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0