{"id":194723,"title":"Stuffed eggplant with mushrooms and Roquefort","modified":"2026-10-30T21:01:30+01:00","plain":"Whole roasted eggplants, stuffed with their own flesh saut\u00e9ed with mushrooms, onion and garlic, then baked with a topping of Roquefort and walnuts.\n\n\n\nThese stuffed eggplants come out of the oven with wrinkled skins, flesh tender enough to scoop with a spoon and Roquefort melting between the golden walnuts. Here, the eggplants roast whole, then their flesh joins a pan of saut\u00e9ed mushrooms, onion and garlic before returning to the skins under a layer of blue cheese. For two servings, allow 35 minutes of cooking time, including half an hour to soften the eggplants. With its low-carb option, this recipe joins my collection of keto main dishes.\n\n\n\nWhat Is Stuffed Eggplant ?\n\n\n\nStuffed eggplants are split open and filled with a stuffing before a final stint in the oven. In this vegetarian version, they are first lightly oiled and roasted whole until the flesh can be scooped out with a spoon.\n\n\n\nA lengthwise slit then creates a pocket, starting and ending about 1 cm from the stem and tip, leaving at least half a centimeter of flesh at the bottom. Some of this flesh joins the mushrooms, onion and garlic ; it binds the stuffing without eggs or breadcrumbs. Roquefort and a few walnuts finish the dish in the oven.\n\n\n\nAlso worth exploring : Mushrooms stuffed with Roquefort.\n\n\n\nThe Origins of This Version\n\n\n\nStuffed vegetables are part of French home cooking : a roasted vegetable holds a flavorful stuffing, topped with cheese that browns in the oven.\n\n\n\nWhat sets this version apart is the cooking sequence. The eggplant roasts whole before being opened, its flesh goes into the stuffing, and the blue cheese is added at the end with the walnuts. The stuffing stays vegetarian, with cremini mushrooms for texture and flavor.\n\n\n\nThe Main Ingredients\n\n\n\nTwo eggplants, one per person, serve as both the container and the main ingredient : the skins hold the filling, while the roasted flesh binds it together. The 100 g of cremini mushrooms, cut into small pieces, form the base of the stuffing. For another way to cook them, see my braised mushrooms in soy sauce.\n\n\n\nAlso try : Eggplant lasagna with feta and pecorino.\n\n\n\nOne very finely sliced small onion and two pressed garlic cloves form the aromatic base. The 100 g of Roquefort, or another blue cheese, brings saltiness and creaminess : keep the seasoning measured, with 4 pinches of salt in total, the last sprinkled over the filling, and 2 pinches of black pepper. For a strictly vegetarian meal, check the cheese, as Roquefort is traditionally made with animal rennet.\n\n\n\nThree tablespoons of extra virgin olive oil are divided between the eggplants, onion and mushrooms. A few walnuts added toward the end of cooking provide crunch. The 1 tablespoon of honey is optional, drizzled sparingly over the plated dish ; a honey-flavored liquid sweetener can replace it, and according to the recipe, this sweetener variation provides 17 g of net carbs per serving.\n\n\n\nCooking Tips and Serving\n\n\n\nPreheat the oven to 200 \u00b0C, rub the eggplants with oil using your hands and roast them for half an hour in a baking dish or cast-iron skillet. Meanwhile, saut\u00e9 the onion over low heat in a tablespoon of oil until translucent, add the garlic, pepper and salt, then add the mushrooms over slightly higher heat with another tablespoon of oil, cooking until their juices evaporate. Slit the cooked eggplants, scoop out a little flesh, mix it with the mushrooms and fill the eggplants.\n\n\n\nFor something similar : Portobello mushrooms stuffed with eggplant and preserved lemon.\n\n\n\nTop with blue cheese and walnuts, add a pinch of salt and return to the oven for at least 5 minutes, preferably using the top heating element, until the cheese melts ; keep an eye on the walnuts so they brown without burning. Serve one eggplant per person, with a light drizzle of honey if you like and a Japanese cabbage salad for freshness.\n\n\n\nFor more ideas : Air fryer eggplant.\n\n\n\nFind more dishes like this in my low-carb recipes.\n\n\n\n\n\n\tEggplant Stuffed with Mushrooms and Roquefort\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 eggplants100 g button mushrooms (brown)1 onion (small)2 cloves garlic100 g blue cheese (I used Roquefort)2 pinches black pepper4 pinches salt ((Celtic sea salt))3 tablespoons olive oil (extra virgin)Optional1 tablespoon honey ((or honey-flavored liquid sweetener))\t\n\t\n\t\tPreheat the oven to 200 degrees Celsius.Use your hands to coat the eggplants with 1 tablespoon of olive oil.Place in an ovenproof dish or cast-iron skillet and bake for half an hour.Very finely chop the onion. Heat a frying pan and saut\u00e9 the onion over moderate heat in 1 tablespoon of oil until translucent.Crush the garlic in a garlic press and add it along with the pepper and salt.Cut the mushrooms into small pieces and saut\u00e9 them with the onion mixture. Increase the heat slightly and add another tablespoon of oil.When the eggplants are ready, make a lengthwise slit in each one. Leave about one cm at the stem and at the other end. Do not cut too deeply either, leave at least half a centimeter of flesh intact at the bottom.Scoop out some of the eggplant flesh and add it to the mushrooms.Stuff the eggplants with the mushroom mixture.Top with blue cheese and walnuts. Sprinkle with another pinch of salt.Return to the oven for at least 5 minutes. Preferably use the top heating element so the cheese melts well.If desired, drizzle a few drops of honey or sweetener over the eggplant once plated.\t\n\t\n\t\tEquipment: oven set to 200 degrees Celsius, cast-iron skillet (or ovenproof dish), small PFAS-free frying pan, small knife and spoon.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/194723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=194723"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/194723\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/194013"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=194723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=194723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=194723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}