Recipe: Baked Stuffed Eggplant (with onion, mushrooms, and goat cheese)

BAKED STUFFED EGGPLANT

Coarse salt
6 (8-oz. each) small eggplants
2 Tbsp olive oil
1 medium Spanish onion, chopped
3 cloves garlic, minced
2 cups quartered white mushrooms
1/2 of red bell pepper, coarsely chopped
2 Tbsp freshly chopped parsley
3/4 cup crumbled plain goat cheese
1 cup vegetable or chicken broth

Bring large pot of salted water to boil.

Slice about 1/2-inch lengthwise from each eggplant. Scoop out flesh, leaving half attached to peel. Chop pulp. Slip eggplants into boiling water. Cook 3 minutes. Remove; drain.

Heat oven to 350 degrees F.

Heat 1 tablespoon oil in skillet over medium heat. Add onion and garlic, stirring, 4 minutes.

Stir in mushrooms, cook 8 minutes.

Stir in bell pepper and eggplant pulp. Drizzle remaining oil over vegetables. Cook 10 minutes. Stir in parsley. Remove pan from heat. Stir in cheese.

Spoon stuffing into eggplants, mounding slightly. Place in baking pan. Pour broth in pan. Cover pan with foil.

Bake 30 minutes.

Yield: 6 servings
Adapted from Source: Daisy Cooks! Latin Flavors That Will Rock Your World by Daisy Martinez