Eggplant Filled with Mushrooms, Sun-Dried Tomatoes, and Pine Nuts
Preheat the oven to 375F.
6 medium japanese eggplant or 1 globe eggplant, about 1 1/2 pound
2 tablespoons olive oil
1 garlic clove, finely chopped
salt and pepper
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
Heat 1 tablespoon of the olive oil in a large skillet; add the onions, 1/4 teaspoon salt, and a few pinches of pepper. Sauté over medium heat until the onions are soft, about 5 minutes, then add the eggplant and half the garlic. Sauté 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.
Serve with tomato sauce and grilled polenta triangles.
Serves 4 to 6
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