Eggplants stuffed with mushrooms and walnuts
These eggplants stuffed with mushrooms and walnuts are one more example of the versatility of eggplants and of how delicious they are when filled with fresh, natural ingredients of high nutritional quality, such as mushrooms and nuts, which also add an irresistible, comforting winter flavor.
These mild-flavored ingredients complement each other perfectly and, together with the eggplant pulp, make a filling with a creamy texture and a mild, juicy flavor, covered with a delicious layer of 100% plant-based béchamel.
These eggplants are even easier to prepare than soy-stuffed eggplants, as they need fewer ingredients, and they have a light, tasty filling that melds with the béchamel topping.
If, once baked and gratinéed, we also sprinkle a little cashew parmesan on top, we create a rich contrast of intense, savory flavor, perfect for finishing the dish.
This dish is rich in antioxidants, fiber, flavonoids, protein, lecithin, polyphenols, allicin, alliin, complex carbohydrates, omega-3, omega-6 and omega-9 fatty acids; vitamins C, E and the B group (B1, B2, B3, B6 and B9, or folic acid), sulfur, boron, calcium, copper, phosphorus, iron, magnesium, potassium, selenium, sodium and zinc.
If we also sprinkle a little cashew parmesan on top, we add an extra boost of protein, flavonoids, fiber, alliin, essential omega-6 fatty acids, vitamins C, E, B1, B2, B3, B6 and B9, or folic acid; calcium, copper, phosphorus, magnesium, manganese, potassium, selenium and zinc, as well as tryptophan, phytosterols, inulin, vitamin B5, chromium, lithium, molybdenum and vanadium.
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- Step 1Wash the aubergines and dry them well. We cut them in half lengthwise by removing the tail, we make some cuts in the pulp, we put a little salt and oil and put on a baking tray protected with parchment paper. We introduce them in the preheated oven at 175º for 30 minutes. After this time, we remove them from the oven and let them warm up.
- Step 2Prepare the bechamel and reserve.
- Step 3We wash the mushrooms and drain them well, cut them into very small pieces and reserve them. Peel the onion, grate it and reserve it too.
- Step 4We put the nuts in a chopper or coffee grinder and crush them until they are like flour.
- Step 5When the aubergines are warm, we remove the pulp and cut it into small pieces too.
- Step 6In a frying pan, drain the oil and heat over medium heat. When the oil is tempered, we toss the onion and let it be done for 5 minutes.
- Step 7Then add the mushrooms, stir everything and let them cook for 6 minutes.
- Step 8Add the pulp of the aubergines and the ground nuts, add the salt and stir again, letting it be done for 5 more minutes.
- Step 9We turn off the heat and let the filling cool down for about 30 minutes.
- Step 10We preheat the oven to 200º while filling the eggplant bottoms. Once they are all filled, cover them with the béchamel sauce and place them on a baking tray covered with baking paper or a baking dish.
- Step 11We introduce the aubergines in the oven and bake them for 10 minutes. If we see that after this time, they are not yet very golden, we leave them a little longer, watching that they do not burn. Once they are golden brown, we take them out of the oven and, if we wish, sprinkle some Parmesan cheese with cashew nuts to enhance the flavor.