Mushroom-Stuffed Eggplant - Master recipes
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. Preheat the...
Ingredients
- 4 Italian eggplants -
- Salt -
- Extra-virgin olive oil -
- 1 lb. oyster mushrooms -
- Freshly ground pepper -
- 4 clove garlic -
- 1 medium red onion -
- 1 tsp. ground cumin -
- 2 tbsp. unsalted butter -
- 4 oz. stale baguette -
- 2 oz. young Pecorino -
- 3/4 c. low-sodium vegetable broth -
- 2 tbsp. chopped parsley -
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