Stuffed Eggplant

Stuffed Eggplant is a delightful vegetarian appetizer featuring tender eggplant halves filled with a savory mixture of mushrooms, tofu, and aromatic spices. This dish offers a perfect blend of textures and flavors, making it a standout addition to any meal.

Ingredients

• Chinese eggplant - 2 medium-sized
• Firm tofu - 150 grams, crumbled
• Mushrooms (shiitake or button) - 100 grams, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Spring onions - 2, finely chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Chopped cilantro - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Wash the eggplants and slice them in half lengthwise. Scoop out the flesh, leaving about 1 cm of flesh around the skin to create a shell.
3. Chop the scooped-out eggplant flesh and set it aside.
4. In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and ginger, sauté for about 1 minute until fragrant.
5. Add the chopped mushrooms and the reserved eggplant flesh to the skillet. Cook for 5-7 minutes until softened and moisture is evaporated.
6. Stir in the crumbled tofu, soy sauce, sesame oil, spring onions, cornstarch, salt, and black pepper. Cook for an additional 3-4 minutes until well combined and heated through.
7. Stuff the eggplant halves with the tofu and mushroom mixture, packing it in tightly.
8. Place the stuffed eggplants on a baking tray lined with parchment paper. Drizzle a little olive oil over the top of each stuffed half.
9. Bake in the preheated oven for 20-25 minutes, until the eggplant is tender and the tops are golden brown.
10. Remove from the oven and garnish with chopped cilantro before serving.

Nutrition

• Calories: 250
• Protein: 14 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• High in protein and low in cholesterol from tofu.

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