Mushroom and Cheddar Stuffed Eggplant

Mushroom and Cheddar Stuffed Eggplant


75 people made this

Stuffed eggplant makes a warming and satisfying main dish. Mushrooms and cheese make this recipe particularly hearty.


Serves: 4 

  • 1 large eggplant
  • 6 tablespoons butter
  • 250g sliced mushrooms
  • 1/2 cup minced onion
  • 125g bread crumbs
  • 2 cups (250g) grated cheddar cheese, divided

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 190 degrees C.
  2. Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish and set aside.
  3. Heat butter in a large frypan over medium high heat. Cook and stir eggplant, mushrooms and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup (125g) of cheddar cheese. Fill eggplant shells with stuffing and sprinkle with remaining cup of cheddar cheese.
  4. Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.

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Reviews (1)


This was really good. We live in Rwanda, with limited ingredient options, but had all we needed to make this yummy dish (eggplant & mushrooms from friends' gardens, cheddar from the US). Will definitely make again. - 07 Nov 2013

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