Stuffed Eggplant

Creamy broiled eggplants stuffed with tempeh, cremini mushrooms, red onions and toasted buttery pine nuts.

Stuffed Eggplant
2 large eggplants, halved lengthwise
extra virgin olive oil
salt and pepper
1 small red onion, medium dice
2 cups small dice cremini mushrooms
12 oz tempeh, medium size cubes
3 garlic cloves, minced
1 tbl dried basil
2 tbl nutritional yeast
1 tsp cumin
1/2 tsp red pepper flakes
1/4 cup red wine
3/4 cup vegetable broth
8 tbl panko breadcrumbs, divided
3 tbl chopped fresh parsley
1/4 cup toasted pine nuts

Use a spoon to scoop out the flesh of each halved eggplant, leaving a 1/4" border of eggplant in each half. Roughly chop the scooped out eggplant and place in a colander. Sprinkle heavily with salt, toss and sit for 30 minutes to allow excess moisture to drain. Salt the inside of each half and place upside down on a paper towel as well.
Preheat the oven to broil.
In a large saute pan, heat 2 tbl oil and saute the onion with a pinch of salt over medium heat for 5 minutes until tender. Add the mushrooms and tempeh and raise the heat to medium high. Saute for 10 minutes until the mushrooms start to brown.
Drizzle the eggplant halves with some oil and season with salt and pepper. Put the eggplant halves under the broiler for 10 minutes while you finish the filling.
Add the garlic, basil, nutritional yeast, cumin, red pepper flakes, salt and pepper to the filling. Add the chopped up eggplant meat and saute 12 minutes more over medium high until the eggplant starts to break down. Deglaze the bottom with red wine and scrape up all the bits. Add the vegetable broth and simmer for 5 minutes. Remove from the heat and add 5 tbl panko and 3 tbl fresh parsley.
Lower the oven to 425. Fill each eggplant half with the mixture and sprinkle tops with the remaining breadcrumbs. Drizzle with olive oil and bake for 25 minutes until golden brown and bubbly. Garnish with remaining parsley and pine nuts.