Stuffed Eggplant
Servings: 2
Calories: 293kcal
Ingredients
- 1 lb eggplant unpeeled, raw
- ½ cup white mushrooms sliced
- 2 cloves garlic minced
- ½ onions large, chopped
- ½ cup spinach
- 5 leaves basil fresh & chopped
- 2 medium tomatoes
- ½ cup mozzarella cheese shredded
- 1 tsp sea salt
- ½ tsp black pepper
- 1 Tbsp avocado oil
- Cooking spray
- ½ tsp oregano dried
- ½ tsp parsley dried
- ⅛ cup parmesan cheese grated
Instructions
- 1° In a large saucepan, heat avocado oil on medium heat. Add minced garlic. Cook for 2 minutes.
- 2° Add onion. Cook for 2 minutes.
- 3° Add in mushroom, spinach, and 1/2 of the chopped tomatoes. Cook for 2-3 minutes.
- 4° Add basil, half of salt, and half of the pepper.
- 5° Preheat oven to 400F. Prepare a baking dish with foil and cooking spray.
- 6° Spread second chopped tomato across the bottom of a baking dish.
- 7° Cut off the top of the eggplant and then slice in half longwise.
- 8° Scoop out the seeds and place in the baking dish. Sprinkle with 1/4 tsp of salt.
- 9° Put in the vegetable mixture into the eggplants.
- 10° Divide the mozzarella and parmesan on top of the 2 eggplant boats. Sprinkle with parsley, oregano, remaining salt, and remaining pepper. Spray with cooking spray.
- 11° Place a toothpick in each eggplant boat and cover them with foil.
- 12° Bake for 30 - 35 minutes.
Notes
Comment left on Samsung Food regarding other means of cooking.
If you use an air fryer, the cooking time should be around 20 minutes max at 200 celsius, adding the mozzarella at half the cooking time.
For an electric convection oven the perfect cooking time is also around 15-20 minutes, adding the mozzarella from the start.