Sumptuous Vegan Mushroom Stuffed Eggplants with Walnut Pesto and Caramelized Onion

Allergens

Nuts (walnuts)

Ingredients

• 4 large eggplants
• 2 cups mixed mushrooms, finely chopped
• 1 cup walnuts, roughly chopped
• 2 cups fresh basil leaves
• 3 medium onions, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and slice the eggplants lengthwise, leaving a thick base for stuffing.
3. Brush the inside of each eggplant half with olive oil and season with salt and pepper.
4. Place the eggplant halves on a baking sheet lined with parchment paper and bake for 15 minutes or until slightly tender. Remove from oven and let cool.
5. In a pan, heat 2 tbsp of olive oil and sauté the sliced onions over medium low heat until caramelized, around 30 minutes. Set aside.
6. In a food processor, blend the walnuts and basil leaves with 1/4 cup olive oil to form a pesto. Season with salt and pepper. Set aside.
7. Sauté the mushrooms in a pan over medium heat with garlic and remaining olive oil for 5 minutes or until tender. Season with salt and pepper.
8. Stuff the cooled eggplant halves with the sautéed mushrooms, then drizzle each half with walnut pesto. Top with caramelized onions.
9. Bake for another 10 15 minutes or until the eggplants are fully cooked and tender. Serve immediately.

Chef’s Insight

The combination of textures in this dish is key - from the tender eggplants to the crunchy walnuts, each bite is an adventure for your palate.

Notes

This recipe is perfect for a vegan dinner party or a special occasion.