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Honeynut Squash and Mushroom Stuffed Eggplant + Caramelized Onion & Cremini Gravy
Tender roasted eggplant stuffed with diced mushrooms, honeynut squash, onions bread pieces and sage. Served with a caramelized onion and savory cremini mushroom gravy.
WHAT’S GOING ON HERE
Eggplant
Eggplant is a purple spongy fruit that makes a great vessel to season and cook in a variety of different ways. Eggplant is sturdy it can be breaded and fried, split and roasted or even grilled and pureed for dip. When selecting eggplant makes sure the flesh is firm but slightly spongy to the touch.
Honeynut squash
Honeynut squash is a sweet and earthy small cross between a butternut squash and buttercup squash. The honeynut has a a smooth faint brown outside and vibrant orange inside, similar to the classic butternut squash It tastes is a more concentrated sweet butternut squash flavor. So handle this squash like you would any other butternut.
MUSHROOMS
Mushrooms are earthy and have texture. They have a nice balance with the cream this makes it’s a perfectly hearty meat less option for this dish. Use your favorite mushroom to really customize the dish.
Herbs
When selecting herbs for this dish I like to select familiar ones that I use in my favorite comforting stuffing like rosemary, thyme, and sage. These herbs play well off of each other fresh or dried use what you have on hand.
Gravy
Deep rich gravy is very easy to make all you need a cooked roux, and rich broth. Broth can be made in many forms depending on the desired dish. For this dish I made a rich mushroom gravy so that the earthiness pairs well with the stuffing and eggplant, alternative you can do turkey or chicken gravy or maybe even a white.
TIPS & TRICKS FOR THE BEST Honeynut Squash and Mushroom Stuffed Eggplant + Caramelized Onion & Cremini Gravy
prepping the eggplant
eggplant needs very little attention and prep to make well. keep in mind the flesh will begin to oxidize and start to turn brown once the eggplant is cut so have anything you plan to brush on the eggplant ready to go before you even start slicing. peeled or unpeeled that is all up to personal preferences, for this dish unpeeled works best since it helps the eggplant keeps it shape.
Making the filling
When making the stuffing remember to scoop the inside of the eggplant to create a well to add the filling in to. then reintroduce the eggplant back in to the stuffing to use with the mushrooms and bread. If you have too much eggplant cube and save it for your next veggie stir fry or marinara.
serving
serve this dish warmed. the gravy takes just under 20 minutes and is super easy to keep warm on a burner. once the piping hot eggplant comes out give the gravy one quick stir and serve immediately.
SIMILAR INGREDIENTS TO
GRILLED HALLOUMI, EGGPLANT AND ALFALFA WRAP
MOUSSAKA
SPICY BBQ JACKFRUIT + KALE SLAW WRAP
ENJOY THIS RECIPE WITH
CLASSIC POT ROAST
AVOCADO WASABI PASTA SALAD
RACK OF LAMB OVER JALAPENO FARRO
Honeynut Squash and Mushroom Stuffed Eggplant + Caramelized Onion & Cremini Gravy
INGREDIENTS
- 2 Eggplant, halved, hollowed out
- 1/4c White Wine
- 1/4c Vegetable Broth
- Worcestershire
- Salt
- Pepper
- STUFFING
- 1/2c Eggplant, cubed
- 1/2c French Bread, cubed
- 1/4c Honeynut squash, par boiled, cubed and cooled
- 10oz Button Musrooms, minced
- 1 Small Yellow Onions, minced
- 3 Garlic Cloves, minced
- 2tsp Thyme
- 1tsp Salt
- 1tsp Sage
- 1tsp Rosemary
- 1tsp Garlic Powder
- 1/4c White Wine
- 1/2c Vegetable Broth
- 1tsp Worcestershire Sauce
- MUSHROOM GRAVY
- 2tsp Olive Oil
- 1 Yellow Onion
- 8oz Shitake Mushrooms
- 1/4 White Wine
- 3/4c Vegetable Broth
- 1tsp Worcestershire Sauce
- 2 Tb Flour
- 1tsp Sage
- 2tsp Thyme
- 1tsp Garlic Powder
INSTRUCTIONS
- Cut the eggplant in half. Remove the insides then chop them up and save them for the filling.
- Combine the ingredients listed under stuffing.
- Stir till completely combined.
- Take the eggplant and place it on the baking sheet.
- Pour white wine over the eggplant add one shake of Worcestershire to each eggplant. Brush egg to edge.
- Divide the stuffing and stuff it into each eggplant.
- Place the eggplant into a 350F degree oven for 30 minutes.
- Pour 1/4c Vegetable broth into the pan and cook the eggplant for another 20 minutes till tender.
- Start on the gravy in the meantime.
- TO MAKE THE GRAVY
- To make the gravy add the olive oil into the pan. Add in onions cook for 20 minutes till golden brown.
- Add in flour, cook and stir to combine.
- Add in wine and stock. Bring to a boil and reduce to a simmer for 15 minutes till it thickens.
- Season with sage, garlic and thyme.
- Swirl in mushrooms and season with salt and pepper to taste. Lightly simmer for 4 minutes.
- Once the gravy is ready serve over the stuffed eggplant.
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