I wish I liked eggplant, I really do. 😦
Eggplant was one of the key ingredients in a stuffed portabello mushroom recipe I came across on allrecipes.com. The recipe basically called for you to stuff a portabello mushroom with spinach, eggplant, tomatoes and artichokes, and top it with mozzarella cheese.
I complied, with the exception of the artichokes. (Forgot to buy them)
I just sort of temporarily forgot that I’m not a huge eggplant fan. Maybe I just haven’t had it cooked the right way.
The recipe is a little time intensive because it requires you to soak the mushrooms in a balsamic vinegar dressing for an hour before preparing the other ingredients. This led to a slightly late dinner Wednesday night, but I ate a late lunch, so it worked out well.
I made the marinade, placed the mushrooms in it and headed off to the gym for a nice 40 minutes on the elliptical.(Somewhere in here should be a sentence about balance of exercise and food. )
Ingredients: 1 cup balsamic vinegar , 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder,4 large portobello mushrooms, wiped clean and stems removed, 2 tablespoons olive oil, 1 small eggplant, peeled and diced, 1 cup frozen spinach, 1/2 cup shredded mozzarella cheese,2 plum tomatoes, diced
Side note on the ingredients: My package of mushrooms had three in them, so I only used about 3/4 cup of balsamic vinegar. I also didn’t peel the eggplant.
Directions: First combine the balsamic vinegar, garlic powder and onion powder in a small bowl. Then wipe clean mushrooms and remove stem. Place the mushrooms in a large plastic ziplock bag (In my case, three smaller ones) and pour marinade over them. Refrigerate for one hour.
Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes. Remove mushrooms from marinade, shake off excess balsamic and discard the marinade. Place the mushrooms in the frying pan and scoop the spinach-eggplant mixture into them. Place mushrooms in pan and distribute tomatoes evenly among them. Top with cheese. Then, cook in the oven until cheese has melted. Allrecipes.com suggests 12 minutes.
I honestly just felt kind of “eh” about this recipe. Perhaps having the artichokes would have made a difference, but I think part of it is I’m just not a huge eggplant fan. I also felt like I wanted the mushrooms to be a bit softer, more the consistency they are for portabella burgers.
It didn’t stop me from eating them though! Well, two of them anyway. The third went into a container and then the refrigerator. I should also note I had a pumpkin cookie for dessert. 🙂