Roasted Mushroom, Quinoa, and Walnut-Stuffed Eggplant
Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. For the base filling, the quinoa is cooked in Knorr® Professional Liquid Concentrated Vegetable Base for extra flavor, then tossed together with chopped roasted mushrooms and sautéed chopped walnuts.
Yield: 2 servings
Method
Peel one strip off the length of each eggplant. Cut lengthwise through the peeled section, ¾ of the way through the eggplant.
Shallow fry the eggplant in the oil until cooked through and it has reached a nice brown color. Remove and drain on a paper towel.
Toss the Mushroom Quinoa Filling with the Hellmann’s® Lemon Za’atar Vinaigrette and cilantro.
Stuff the two eggplants with the mushroom filling. Bake at 350°F for 10 minutes, and serve immediately.
Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.
Ingredients
2 ea. Chinese eggplants
Oil for frying, as needed
1 cup Mushroom and Quinoa filling (recipe here)
¼ cup Hellmann’s® Lemon Za’atar Vinaigrette
1 Tbsp. cilantro, chopped
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.
