Description
French Style Stuffed Eggplants: Claude Monet’s 5-ingredient easy vegetarian recipe. Elegant and healthy gluten-free appetizer, perfect for lunch or dinner.
Ingredients
- 2 Eggplants
- Olive Oil
- Salt And Pepper
- 1 Medium Sized Onion Finely Chopped
- 2 cloves Garlic, Finely Chopped
- 6 Medium Sized Tomatoes, Finely Chopped
- 9 ounces, weight Mushrooms, Finely Chopped
- ⅓ cups Fresh Basil, Chopped
- 6 sprigs Fresh Parsley, Chopped (optional)
- 2-½ ounces, weight Parmesan Or Any Other Hard Cheese, Grated
Preparation
Cut eggplants in half. Sprinkle with sea salt and draw out the bitter juice for 40 minutes. Wipe the liquid away with a paper towel.
Preheat oven to 180ºC or 350ºF. Sprinkle eggplant halves with olive oil and black pepper. Roast for 25 minutes.
Meanwhile, prepare the stuffing. In a skillet or pot, heat 2 tablespoons olive oil. Fry onion and garlic over medium heat for 3 minutes. Add tomatoes and mushrooms to the skillet. Cook for 10 minutes, stirring occasionally. Add chopped basil and parsley.
When eggplants are ready, make cuts along edges. Carefully remove flesh with a spoon. Dice half of the flesh, saving the remaining half for another use. Add diced eggplant to the filling and mix well.
Stuff eggplant boats with the filling and sprinkle with grated cheese. Bake for 10 minutes or until cheese is melted. Serve with salad greens. Enjoy!
