Meat and poultry Recipes Salad and vegetable recipes

Eggplants stuffed with mushrooms and meat

Eggplants stuffed with mushrooms and meat


  • Half
  • 90 minutes
  • For 4 people
  • 2.6 € / person
  • 236kcal per 100g.

How to make aubergines stuffed with mushrooms and meat . Eggplant gives a lot of play and is a very versatile product, with a smooth flavor and a velvety texture that make it a pleasure for the palate.

On the blog you can find many recipes prepared with this delicious vegetable, such as the mutabal ,  the famous Sicilian caponata or the Greek moussaka , even a recipe for eggplants  similar to today’s of stuffed minced meat aubergines .

Today we wanted to vary this last recipe a little and added some mushrooms to the filling that give it a touch of brutal juiciness. We have also left out the bechamel sauce to make a healthier version and take care of ourselves so that the scale does not scold or scare us in the morning.

The filling of these aubergines can be adjusted to the taste of each one or to the ingredients that we have in our pantry. This is one of the great advantages of this type of recipe, to which we add that, by itself, it constitutes a very complete dish at all levels. It does not need much more than, for example, a green leafy salad or garnish tomatoes to have a ready meal and it is very nutritionally balanced since it contains proteins, vitamins and minerals.

To the vegetables that we have used for the filling, garlic, onion, tomato, mushroom and the eggplant itself, we can add leek, carrot, pepper and some other.

We can also play with the meat and mix beef with pork, use only one of them or opt for chicken or turkey mince. The possibilities are many and only our taste and imagination stop us. Let us make the combination that we make, surely the result is
delicious and that at home they will ask us for more.

Preparation of the aubergines to fill

  1. We roast the aubergines in the oven just enough to soften the meat and be able to remove it easily. For this we cut them in half, lengthwise, make some cuts in the pulp taking care not to reach the base and place them in a baking dish.
  2. We heat the oven to 180ºC, up and down. We introduce the source with the aubergines and roast them for 20 minutes. Or until the pulp is lightly roasted and softened.
  3. We remove from the oven and let it warm.
  4. When we can handle the eggplants without burning, we remove the pulp with the help of a spoon and leave the skins clean and as thin as possible, trying not to break them.
  5. We cut the pulp into small cubes and reserve both pulp and skins.

Preparation of the stuffing of the aubergines

  1. Heat a little oil in a frying pan. Over medium heat, fry the garlic cloves, peeled and minced (or passed through the garlic press), for a couple of minutes. Add the onion, peeled and chopped in brunoise, and cook for 10 minutes over low heat.
  2. Meanwhile, we clean the mushrooms with a damp cloth or with a brush.
  3. We remove the stems and chop everything into pieces of similar size. Add them to the pan and fry for 5 more minutes.
  4. After this time, add the chopped eggplant and cook for about 15 minutes or until tender.
  5. Finally, add the minced meat and fry for a few minutes before adding the tomato sauce , stir to homogenize the mixture and season to taste.

Baking and final presentation of aubergines stuffed with mushrooms and meat

  1. We preheat the oven to 200º C.
  2. We place the eggplant skins in a baking dish. We fill them with the mixture, sprinkle with the grated cheese and a few butter sticks (optional).
  3. Bake at 200º C for 20 minutes or until the surface begins to brown.
  4. We check that they are well done before removing them from the oven and serving them very hot.
  5. This is a very juicy recipe that does not require sauces of any kind. Well, the vegetables with which the eggplant is filled have a lot of water content. However, if we feel like it, we can cover them with a bit of bechamel before sprinkling with the grated cheese.

I encourage you to try doing it at home. You can see all the photos of the step by step of these aubergines stuffed with mushrooms and meat  in this album.

Curiosities and tips for some delicious stuffed aubergines

  • Although the best time to consume aubergines is the last quarter of the year. When the aubergines planted during the month of August are collected. We are lucky to be able to eat this delicious vegetable out of season thanks to the greenhouse crops in southern Spain.
  • Of course the price varies and the eggplant does not cost the same in September, when it is around the euro per kilo, as in February, when it becomes more expensive. Nor does it taste the same. We already know that vegetables are best eaten in season when their flavor and textures are optimal.
  • Yes we have a whim for some rich aubergines, the option to buy them exists. More or less tasty and more or less inexpensive, there it is and welcome they are at any time of the year.
  • Years ago aubergines were sliced. Or they were also cut in half and salt was added to them to expel the bitter juices they contained outside. This is no longer necessary as the current varieties are not bitter.
  • To roast the aubergines and make them juicier. We can spray them with a splash of olive oil although we will increase the caloric content.
  • Yes we are afraid to break the skins when removing the pulp of the eggplants and leave them thicker. We will have to give them a touch of cooking before filling so that they do not remain raw. We can roast them in the microwave, covered with plastic wrap, for a couple of minutes at maximum power.

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