Stuffed Eggplant With Mushroom Sauce

Ingredients

• 1 large eggplant
• 4 oz fresh mushrooms
• 1 tbsp currants
• 1 tsp grated onion
• 1 tsp chopped green pepper
• 5 tbsp bread crumbs
• 4 tbsp butter, melted
• 2 tbsp heavy cream
• 1 tsp flour
• Salt and pepper to taste

Method

1. 1 Boil the eggplant until tender. Carefully scoop out the pulp, leaving a ¼-inch thick shell intact.
2. 2 Chop mushrooms finely. Reserve 1 tbsp for sauce. Combine remaining mushrooms, eggplant pulp, currants, onion, green pepper, bread crumbs, melted butter, and cream.
3. 3 Fill the eggplant shell with the mixture, press into shape, and tie securely with kitchen string.
4. 4 Bake at 350°F for 20 minutes. Remove string and place on a platter.
5. 5 For sauce, boil reserved mushroom stems/skins in water until tender. Drain, then add reserved chopped mushrooms, salt, and pepper. Simmer.
6. 6 Stir flour into 1 tbsp butter to make a paste. Whisk into the mushroom liquid and cook until thickened. Pour sauce around the stuffed eggplant.