Mushroom Walnut Stuffed Eggplant

Step 1

Slice the eggplants in half lengthwise. With the tip of the knife, score the inner flesh deeply in a diamond cross-hatch pattern by making 3 long cuts, cutting at a stern angle, and then rotating the eggplant to make another set of similar cuts.

Step 2

Sprinkle inside of eggplants with 1 tablespoon salt and set eggplants aside for 20 minutes. Heat the oven to 400°F.

Step 3

After 20 minutes, over the sink, gently squeeze the eggplant to extract extra water then wipe them dry with a paper towel. Mix 1 teaspoon of olive oil and 1 teaspoon of pepper and brush onto the inner part of eggplants. Set on a baking sheet lined with parchment paper with the inside facing down. Roast, flipping eggplants after 25 minutes, then roast for another 15 minutes, until a deep brown caramel color.

Step 4

While the eggplant roasts, heat up 2 tablespoons avocado oil over medium heat in a large skillet. Add onions and cook until caramelized and golden, about 10 minutes.

Step 5

In a food processor, pulse the mushrooms, about 10 times until chopped but not pasty.

Step 6

Mince 4 of the garlic cloves, then add to the caramelized onions and cook for 5 minutes. Add chopped mushrooms, paprika, cumin, ½ teaspoon salt, and ½ teaspoon pepper and cook for 10 more minutes.

Step 7

Add coconut aminos and 1 cup of the parsley. Cook until all the liquid is evaporated, about 5 minutes. Remove from heat.

Step 8

In a food processor, add walnuts and pulse 5 times. Add ¾ cup of the blended walnuts to the mushroom mix, cook for 2 minutes and remove from heat.

Step 9

In the same food processor with the remaining ¼ cup walnuts, add mint, walnut oil, 2 garlic cloves, lemon, and remaining ½ teaspoon pepper and ½ teaspoon salt. Blend until smooth.

Step 10

To serve, place eggplants on a plate skin side down. Top with the mushroom mix and drizzle with walnut mint dressing.

Nutritional Analysis Per Serving:

Calories: 532 Total Fat: 41g, Saturated Fat: 4g, Cholesterol: 0mg, Fiber: 16g, Protein: 12g, Carbohydrates: 37g, Sodium: 764mg, Sugars: 8g, Net Carbs: 21g

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