Roasted Eggplant Stuffed with Mushrooms and Tahini Dressing

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A few years ago, I was at my cousin Karen’s house for the holidays, and she served the most delicious appetizer of roasted eggplant stuffed with sautéed meat and covered in a  tahini sauce.  I was so taken by the dish, not only for the savory blend of flavors and textures, but also for the beautiful presentation that I knew could be achieved so easily. Over the years, I have served my cousin’s eggplant recipe many times and it is always a crowd pleaser.

Recently, I decided to try and make a lighter and  healthier version of the aforementioned recipe as a side dish at a large meal.  IMG_4131
I already had a lot of protein options in my menu, but I had an eggplant in my fridge and was determined to use it.   Instead of the usual meat stuffing, I decided to try it with sautéed mushrooms to achieve a similar mix of flavors and textures without all the heaviness.  The new recipe was a major success!  My guests loved the unique combination of vegetables and the creamy tahini dressing.  I know this recipe will be used again and again at my house, I can’t wait to try it with the mini eggplants for individual sized portions!

Roasted Eggplant Stuffed with Mushrooms and Tahini Dressing

I am dividing the recipe into 3 parts just to keep it clear.  Don’t be scared off if it looks long, this recipe is so easy!

Roasted Eggplant

IMG_4147Ingredients:

1 large eggplant

1/2 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

Preheat oven to 375 (if your oven has an optional setting for roasting, that would be best).
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Cut eggplant in half lengthwise. Gently score inside of eggplant with a knife, making a crisscross pattern. Blend olive oil, salt and pepper and “paint” over inside of eggplant. Lay eggplant flat on parchment paper lined baking sheet and pierce skin of eggplant 2 or 3 times on each half.IMG_4085 Roast about 40 minutes or until skin is very soft (this is a good time to prepare mushrooms and tahini). Remove from oven and let eggplant stand as is for 10 minutes.  Mash the inside of the eggplant gently before filling (only do this step immediately before serving).

Sautéed Mushrooms

Ingredients:

1 medium white onion diced

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optional: 3 cloves chopped garlic

8 ounces fresh white mushrooms sliced thin

8 ounces crimini mushrooms sliced thin

1.5 tablespoon oil (can use coconut or preferred oil)

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

Sauté onions (and garlic if using) in oil on medium heat about 5 minutes, until soft. Add mushrooms, salt and pepper. Reduce heat to medium-low and cook for another 10 minutes.

Tahini Dressing

It is always an option to use store bought tahini or chummus for this dressing, being that I can’t use those products because of SCD guidelines, I make my own.

Ingredients:

1 cup crushed sesame seeds
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3/4 cup water

1 cup fresh parsley leaves

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 lemon freshly squeezed (about 3-4 tablespoon)

Directions:

Place all ingredients in food processor and blend until creamy.
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When I am not serving dish immediately, I keep all ingredients separate to re-heat. After heating, use a fork to gently mash the eggplant. Add mushrooms. Spread a dollop of dressing on top. If the tahini gets too thick in the fridge, you can thin with either water or lemon juice. Enjoy!IMG_4125

7 thoughts on “Roasted Eggplant Stuffed with Mushrooms and Tahini Dressing”

  1. Hi Ariella,
    I found an almond flour at Costco as well as the coconut oil. About $20 each. Do you think they are ok to buy?
    My husband was put on a strict diet as well, he has to lose a tremendous amount of weight, and carbs can only be eaten on a limited basis. Your recipes are perfect and I will try a few.
    My son is away working at camp and I can substitute the flour.
    Let me know if you’Ve seen itm and it’s good quality
    Thanks

  2. This recipe is wonderful! I just made it for my husband (who is a picky eater!) and he LOVED it!! 🙂 Thanks Ariella!

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