Meaty Mushroom-Stuffed Eggplant

9

A middle-eastern approach to eggplant and mushrooms. A recipe loaded with umami flavors that will fill you up. You can add some spices such as clove or rosemary to add an additional boost to the dish. You can also substitute beef with ground lamb for a tastier result. Or, roast the eggplant in the oven for 20 minutes before adding the meat filling and then roast it again for another 5 minutes to create a great texture without the smoky flavor.

4
4 pieces (2 lbs) large Eggplant
Salt and pepper to taste
2 tbsp Extra virgin Olive Oil
15 ounces oyster mushroom
8 ounces ground beef
4 cloves garlic
2 tsp cumin
(1 tbsp) hoisin sauce
1 oz Parsley leaves
(3 tbsp) greek yogurt
  1. Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes.
  2. Pat the shells...
    See the full directions on my site
Nutritions

Calories
328

Sodium
142mg
5% DV

Fat
17g
27% DV

Protein
19g
39% DV

Carbs
21g
7% DV

Fiber
8g
33% DV

Mezcal Negroni

565

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV