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Baked Stuffed Eggplant with Mushrooms

Love a really good dinner? Then this dish is for you! These eggplant boats stuffed with mushrooms and baked in the oven can be served hot as a main course or cold as an appetizer. The eggplant is roasted first, then filled and baked again. If you have a broiler, you can skip the second bake and slide the eggplant under the broiler for 7 minutes instead.

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Eggplant with mushrooms in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 3 g
Fats 47 % 8 g
Carbohydrates 35 % 6 g
98 kcal
GI: 100 / 0 / 0
    1. Wash the eggplants and cut them in half lengthwise. Brush each half all over with olive oil and set them on a parchment-lined baking sheet. Bake in an oven preheated to 400°F (200°C) for 15 minutes. Let the eggplants cool a little, then scoop out the flesh with a teaspoon, leaving the shells intact.
    1. Peel the onion, cut it into thin half-moons, and sauté in olive oil until translucent. Slice the mushrooms thin and cook them in the remaining oil until lightly golden, then stir in the onion. Season with salt and pepper to taste and add a pinch of ground paprika. Chop the scooped-out eggplant flesh and add it to the mushrooms; cook a few more minutes, then stir in the sour cream.
    1. Fill the eggplant boats with the mushroom filling. Sprinkle with the grated cheese and chopped dill, then return to the oven and bake at the same temperature for 10 minutes, until golden.
  • Serve hot.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Eggplant - 24  kcal/100g
  • Champignons - 24  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Cheese 'lo spalmino' - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g

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