Stuffed Japanese Eggplant

4b0365b44c8011e2bee422000a9f14ea_7*serves 4

  • 8-10 japanese eggplants (look for symmetrical ones)
  • 1 package baby bella mushrooms, chopped
  • 2 small onions, chopped
  • 1 can artichoke hearts, drained and chopped
  • 1 package Alessi Funghi Risotto with Porcini Mushrooms



  1. Cook risotto according to instructions on the bag.



  1. Preheat oven to 350.
  2. Slice the eggplant in half and scoop out a good amount from the center (small appetizer spoon works best).
  3. Cup the eggplant carefully in your hand as to not cut through the other side.
  4. Work somewhat quickly, as they will start to brown. Save the filling to add to the mushroom mixture.
  5. Begin the filling:    Add chopped mushrooms, onions and artichoke hearts to a large pan with some olive oil (just enough for it not to stick).  Cook until the onion is clear and then add the scooped insides of the eggplant.
  6. Mix the vegetables and rice together and remove from heat.
  7.  Place the eggplant, hollow side up, close to each other on a nonstick or sprayed cookie sheet. Begin adding the filling.
  8. Bake eggplant for 25-30minutes or until the top begins to brown. 

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