Stuffed Baby Eggplant

4 baby eggplant (4 inch, not the super small ones)
10 baby Bella mushrooms, sliced
1 onion, chopped
1 spring onion
3 springs of cilantro
1/2 cup panko
olive oil
salt + coriander seeds
2-3 tbsp grated Parmesan cheese

Bake eggplant, sliced in halves and sprayed with olive oil, for 30 minutes at 350F.  Let cool and carefully scoop out the flesh.  Chop and mix with roasted onions, mushrooms, chopped spring onion and cilantro.  Season and add some panko bread crumbs to the mixture.  Stuff the mixture back into the eggplant skins and return to oven for about 20-25 minutes more.  Sprinkle with grated parm in the last 5 minutes.


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