Wednesday, November 4, 2009

Stuffed Eggplant with Mushroom Ragout

Jeff and I are adapters. We’ll find a recipe that peaks our interest and tweak it, adding and subtracting ingredients until it suits our tastes. But once in a while we actually develop an original recipe and like proud new parents we can’t help but coo over our new creation.

This delicious stuffed eggplant recipe was born of the need to serve a vegetarian dish for a party we're planning. The dish needed to be sophisticated yet substantial and visually appealing. Baked eggplants make elegant food vessels with their deep purple skins and sinuous shape. And the combination of mushrooms, herbs, red wine and vegetable reduction sauce makes the ragout so decadent it’s hard not to eat it all straight from the pan!
Stuffed Eggplant with Mushroom Ragout

Serves 4
4 medium eggplants, cut in half
6 cups mixed mushrooms (brown, white, wild), cleaned, stems removed and roughly chopped
1 onion, chopped
2 cloves garlic, minced
1 medium onion
1 leek, white part only, chopped
4 shallots, chopped
3 tbls. butter
2 tbls. chile sauce
2 tbls. bottled steak sauce
1 tsp. Worcestershire sauce
¾ cup red wine
¼ cup vegetable stock reduction sauce (reduced from 1 cup of vegetable stock)
½ tsp. thyme
2 tbls. flat-leaf parsley chopped
1 tsp. flour
2 tbls. half and half cream
Salt and pepper to taste
¼ cup Parmesan cheese, grated

Heat oven to 350 degrees. Cut eggplants in half and score flesh with several diagonal slices. Place eggplants face down on baking sheet (lined with non-stick aluminum foil or foil sprayed with non-stick spray) and bake for 30 minutes. Remove and cool. Scoop out and discard about 2/3 of the eggplant flesh, leaving ½-inch rim of eggplant so that it will keep its shape and hold the mushroom ragout. Leave oven on.

While the eggplant is cooking, put 1 cup of vegetable stock in a small sauce pan over medium heat and reduce the stock to ¼ cup. Melt the butter in a large skillet and sauté mushrooms for 10 minutes. Add the garlic, onion, leek, and shallots and cook for 5 more minutes. Add the chile sauce, steak sauce, Worcestershire, wine, thyme, vegetable stock reduction, and flour and simmer for 30 minutes, stirring several times. Mix in the cream, parsley, salt and pepper when the mushrooms are cooked down.

Put cooked eggplants halves in a glass baking dish and fill each one with ¼ of the mushroom ragout, mounding it so there is more in the center. Bake for 30 minutes. Remove and sprinkle with Parmesan cheese. Serve immediately.

Viva Vegetarians!

Tips and Tidbits
Serve the stuffed eggplants with rustic bread or Texas Toast and a green salad for a fantastic vegetarian meal. Or if you're feeling carnivorous, the mushroom ragout is a wonderful accompaniment to steaks.


  1. Maggie and Jeff,

    In this recipe, does the eggplant get cooked enough to scoop out and eat along with the mushroom ragout?

    Looks delicious!


  2. Yes, but it's not mushy, it ends up a little firm, but it's delish!