You’ve never had a stuffed eggplant like Chef JJ’s! Packed with pecans, fonio, and mint, it’s a dish worth a try no matter your dietary preference.
Ingredients
Grapeseed or olive oil
4 medium eggplants, halved
Kosher salt
Cracked black pepper
2 pounds shiitake, oyster, and maitake mushroom mix
2 teaspoons cumin
1-pint cherry tomatoes halved
¼ cup chopped pecans
½ -¾ cup fonio, cooked
1 lemon
1 tablespoon vegan butter
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 cup panko breadcrumbs
Instructions
Preheat the oven to 400 degrees. Drizzle a sheet tray with oil.
Lay the eggplant on the sheet tray skin side up and season with salt and
cracked black pepper. Roast for 35 minutes or until the eggplants are soft
and tender. Set aside to cool.
Heat a large saute pan over medium-high heat with oil. Add the mushrooms
and cumin and begin to saute until the mushrooms are lightly golden and
soft.
Add the tomatoes, pecans, salt, pepper, and fonio into the pan and stir to
combine. Add a squeeze of fresh lemon juice and vegan butter. As the vegan
butter begins to melt, add the herbs and mix them together.
Once the eggplants have cooled, scoop out the filling and mix it into the
sauteed mixture.
Scoop the filling evenly into the hollowed-out eggplant halves and top with
panko breadcrumb.
Bake for 6 to 8 minutes or until the breadcrumbs are golden brown.
