Need a vegetarian hor d'oeuvre? Mushroom-Stuffed Eggplant could be an excellent recipe to try. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 16g of fat, and a total of 194 calories. This recipe serves 30. Head to the store and pick up baguette, oyster mushrooms, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.
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. Pat the shells dry.
Rub the eggplants with oil; set them on a rimmed baking sheet, cut side down.
Add 1/4 cup of water, cover with foil and bake for 45 minutes.
Meanwhile, in a skillet, heat 2 tablespoons of olive oil.
Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender; transfer to a bowl.
Heat 1 tablespoon of olive oil in the skillet.
Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes; add to the mushrooms.
Add the garlic, onion and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened.
Add the cumin and 1 tablespoon of the butter and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese and broth and season the filling with salt and pepper.
Increase the oven temperature to 42
Turn the eggplant shells cut side up and fill with the bread stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.
Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.