Mushroom Stuffed Eggplant
Ingredients
- 4 Italian eggplants (2 1/2 pounds)
- Salt
- Extra-virgin olive oil
- 1 pound oyster mushrooms, sliced lengthwise 1/4 inch thick
- Freshly ground pepper
- 4 garlic cloves, minced
- 1 medium red onion, finely diced
- 1 teaspoon ground cumin
- 2 tablespoons unsalted butter
- 4 ounces stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine
- 2 ounces young pecorino, diced
- 3/4 cup low-sodium vegetable broth
- 2 tablespoons chopped parsley
Organization Tags
Tags easily organize your Recipe Library
Comments