Stuffed Eggplant

Recently, my husband and I got stuck in a very mundane dinner routine. With only 3 or 4 quick and simple recipes in our rotation; we were in a serious rut. I went on a mission to come up with some inventive (yet simple) week night dinner ideas and I came across this little gem, complements of one of my English students!

Stuffed Eggplant

Ingredients:

1 eggplant

1 small package ground beef (or turkey)

1 small onion

4 or 5 mushrooms

a dash of cream

1/2 cup grated emmental (or swiss) cheese

1/2 tsp Worcester sauce

1 tsp Cumin

Process:

Cut your eggplant in half and hollow out the insides

Reserve the insides for use in the filling

Chop your veggies and cook the onions in a bit of oil on medium heat for 2-3 minutes until slightly brown. Add the ground meat and begin browning, stir in Worcester sauce and cumin. When the meat is nearly done, add the insides of your eggplant. When the meat has browned, add the chopped mushrooms and cook for 2-3 more minutes until mushrooms are tender. Add salt and pepper to season.

Stuff the mixture into the hollow eggplant halves. Add a dash of cream to each half and cover with cheese. Bake at 350 F (180 C) for 20 minutes, or until cheese is brown.