Rachael Ray In Tuscany Vegetarian Stuffed Eggplant EP101

Ingredients

• 2 large Eggplant (heavy, firm, about 1.5‑2 lb each; cut lengthwise and scored)
• 1 tablespoon Fine Sea Salt (for salting eggplant and seasoning)
• 2 tablespoons Olive Oil Spray (or extra‑virgin olive oil brushed on eggplant)
• 1 teaspoon Freshly Ground Black Pepper (season eggplant before roasting)
• 1 medium Yellow Onion (diced)
• 1 cup Diced Tomatoes (canned or fresh, drained)
• 3 cloves Garlic (minced)
• 0.5 cup Dry White Wine (dry, crisp Italian style if possible)
• 1 ounce Dried Porcini Mushrooms (reconstituted in 1 cup vegetable stock, then chopped)
• 2 cups Vegetable Stock (1 cup for soaking mushrooms, 1 cup for cooking filling)
• 1 cup Walnuts (toasted, finely chopped; provides meaty texture)
• 0.25 cup Fresh Breadcrumbs (toasted; acts as binder)
• 1 tablespoon Fresh Mint Leaves (chopped)
• 1 tablespoon Fresh Parsley (chopped)
• 0.5 cup Pecorino Romano Cheese (freshly grated)
• 0.25 cup Parmigiano‑Reggiano Cheese (freshly grated; optional topping)
• 1 tablespoon Olive Oil (for final drizzle)

Instructions

1. Score and Salt Eggplant

   Trim the stems, then score each eggplant lengthwise with a sharp knife, making shallow cuts about 1/4‑inch apart. Cut each eggplant in half lengthwise. Sprinkle both cut sides generously with fine sea salt, rub it in, and place the halves on a kitchen towel. Let them drain for 30 minutes to remove bitterness and excess moisture.

   Time: PT10M

2. Roast Eggplant Halves

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the eggplant halves skin‑side up, spray lightly with olive oil, and sprinkle a pinch of black pepper. Roast until the flesh is soft and the surface is lightly browned, about 25‑30 minutes.

   Time: PT30M

   Temperature: 400°F

3. Reconstitute Porcini Mushrooms

   Place the dried porcini mushrooms in a heat‑proof bowl and cover with 1 cup hot vegetable stock. Let soak for 10 minutes, then squeeze out excess liquid (reserve the liquid) and roughly chop the mushrooms.

   Time: PT10M

4. Toast Walnuts

   While the eggplant roasts, spread the walnuts on a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 5 minutes. Remove from heat and let cool, then chop finely.

   Time: PT5M

5. Prepare the Filling Base

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt; sauté (sweat) until translucent, about 5 minutes. Add 2 tablespoons water and stir, then add the diced tomatoes and cook for another 5 minutes until the mixture thickens slightly.

   Time: PT10M

6. Build the Umami Layer

   Stir in the minced garlic and cook for 1 minute. Pour in the white wine, letting it reduce for 2 minutes. Add the reconstituted porcini mushrooms (with a splash of their soaking liquid), the toasted walnuts, and the reserved mushroom broth. Simmer gently for 10 minutes, allowing the flavors to meld.

   Time: PT13M

7. Finish the Filling

   Remove the pan from heat. Stir in the toasted breadcrumbs, chopped mint, chopped parsley, and half of the grated Pecorino. Taste and adjust seasoning with salt and pepper. The mixture should be moist but hold together when pressed.

   Time: PT5M

8. Stuff the Eggplant

   Using a spoon, generously fill each roasted eggplant half with the mushroom‑walnut mixture, mounding it slightly. Sprinkle the tops with the remaining Pecorino and Parmigiano‑Reggiano.

   Time: PT5M

9. Final Bake

   Return the stuffed eggplants to the oven and bake for 10 minutes, or until the cheese on top is melted and lightly golden.

   Time: PT10M

   Temperature: 400°F

10. Plate and Serve

    Remove from oven, drizzle with a little extra‑virgin olive oil, and garnish with a sprinkle of fresh mint and parsley if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

375

Protein

8 g

Carbohydrates

17 g

Fat

26 g

Fiber

5.5 g