Stuffed Aubergine With Mushroom Rice

stuffed aubergine

What is a stuffed aubergine?

You can’t have a recipe blog without including a stuffed aubergine, also known as a stuffed eggplant. at some point. It’s a timeless classic for the vegetarian and vegan community. This recipe however, is only suitable for vegetarians as the sauce covering the stuffing Is made with cream cheese. You could however try this dish with a vegan cheese alternative. When I stuff vegetables of any sort I have a strong urge to just pile up the cheese and add nothing else. Seriously is there anything better than a big pile of melted cheese? To keep this dish healthy, I stuffed this aubergine or eggplant with rice flavoured with mushroom, onion and just a dash of soy sauce. The rice is then topped with a cheese dip and baked until the cheese on top is golden and crispy. P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.

What is cream cheese and red pepper dip?

The cream cheese is worth making in larger quantities as it goes great on so many things. One of my personal favourites is using it as a topper for salmon or as a dip for veggie sticks! Its so simple to make it just uses roasted peppers and cream cheese. Personally I think this dip could be a whole recipe on its own because its so good!

Do you have a diet restriction?

This stuffed aubergine recipe is:

  • Vegetarian
  • Nut Free
  • Gluten Free
  • Low Fat

Firstly, slice one side off the aubergine and scoop out the insides. Like with my courgette boat recipe, you can save the insides of the aubergine and add it to a Mediterranean vegetable stew.

Step 1: Cream cheese and red pepper dip:

Roast ½ of a red pepper and when cooled add it to a blender along with 50g cream cheese, salt and pepper. If your dip is too thin, place in a saucepan and heat until thickened. Want to make more of the red pepper cheese dip? Use 200g cream cheese and 1 ½ red peppers. Don’t forget to show me what you’re using your red pepper for on Instagram by tagging @HealthyHeartyWholesome in your photos.

Step 2: Aubergine filling:

Put your cream cheese to one side and make a start on your rice filling. Slice up 3 chestnut mushrooms along with ⅓ of a red onion. You can use any onion I just always prefer to use red onion regardless of what dish I’m cooking. Sauté the mushrooms and onions until cooked then add the cooked rice and soy sauce, or salt if you prefer and cook for 1 minute more.

Stuffed Aubergine

Step 3: Fill and bake the aubergine

Stuff your aubergine with the rice mixture and top with the red pepper cream cheese dip. Bake in oven for 30-40 minutes at 180c until the stuffed aubergine is soft and the cheese is crispy on top.

stuffed aubergine

Variations:

  1. Mediterranean Twist: Enhance the flavors with a Mediterranean twist by adding chopped black olives, diced tomatoes, and crumbled feta to the rice mixture. The salty richness of the feta pairs perfectly with the creamy red pepper sauce.
  2. Spicy Kick: Amp up the heat by incorporating a teaspoon of harissa or chili flakes into the cream cheese mixture. This adds a delightful spicy kick that complements the earthiness of the mushrooms and aubergine.
  3. Protein Boost: For an extra protein boost, mix in cooked quinoa or lentils with the rice. This not only increases the nutritional value but also adds a hearty texture to the stuffing.
  4. Vegan Delight: Substitute the low-fat cream cheese with a plant-based alternative to make this dish completely vegan. Consider using vegan feta or cashew cream for a creamy, dairy-free option.

FAQ:

Q: Can I prepare the stuffed aubergine ahead of time? A: Absolutely! Prepare the stuffed aubergine up to the point of baking, cover it well, and refrigerate. When ready to serve, simply bake in the oven as per the instructions, adding a few extra minutes if needed.

Q: How can I ensure the aubergine is cooked evenly? A: To ensure even cooking, choose an aubergine that is firm and free of soft spots. Slicing it in half and scooping out the insides creates a stable base for even baking. If you find one side browning faster, cover it with foil while the other side catches up.

Q: What can I serve with stuffed aubergine for a complete meal? A: This dish pairs well with a light salad or a side of steamed vegetables. Consider serving it alongside a quinoa or couscous salad for a well-rounded and satisfying meal.

Q: Can I freeze the stuffed aubergine for later? A: While the rice and mushroom filling freezes well, the texture of the aubergine may change after freezing. If you choose to freeze, do so before baking, and allow for additional baking time when you decide to cook it.

Q: Can I customize the stuffing ingredients? A: Absolutely! Feel free to experiment with the stuffing ingredients. You can add your favourite vegetables, nuts, or herbs to tailor the recipe to your taste preferences. Just ensure that the overall balance of flavours is maintained.

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stuffed aubergine

Stuffed Aubergine

HealthyHeartyWholesome
You can't have a recipe blog without including a stuffed aubergine at some point, it's a timeless classic for the vegetarian and vegan community. This recipe however, is only suitable for vegetarians as the sauce covering the stuffing Is made with cream cheese.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Course
Cuisine American, British
Servings 1
Calories 320 kcal

Ingredients
  

  • 1 aubergine
  • cup cooked rice
  • 3 chestnut mushrooms
  • onion
  • 2 tsp light soy sauce
  • ½ roasted red pepper
  • 50 g cream cheese low fat
  • salt and pepper to taste

Instructions
 

  • Slice one side of the aubergine off and scoop out the insides, leave enough at the sides for the aubergine to remain stable.
    1 aubergine
  • Roast a red pepper and blend half of it along with 50g cream cheese.
    ½ roasted red pepper, 50 g cream cheese
  • Transfer cream cheese to a saucepan and heat until thickness returns to desired thickness, place to one side.
  • In a frying pan sauté sliced mushrooms with diced onions until well cooked, add in cooked rice and 1 tablespoon of soy sauce or a sprinkle of salt if you prefer, cook for 1 minute more.
    ⅓ cup cooked rice, 3 chestnut mushrooms, ⅓ onion, 2 tsp light soy sauce, salt and pepper
  • Spoon the rice into the aubergine and top with the red pepper cream cheese. Bake in the oven at 180c for 30-40 minutes or until the top of the cheese is brown and crispy and the aubergine is soft.

Notes

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