Our Favorite Eggplant Recipe

If you love the flavor and texture as much as we do, then you may add this eggplant recipe to your menu at least once a week as a vegetable side dish.

eggplant recipe
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  • 2 large eggplants
  • 8 ounces white or baby bella mushrooms
  • 4 teaspoons cold-pressed extra virgin olive oil
  • 3 cloves garlic, crushed
  • 1 red bell pepper, finely diced
  • 1 jalapeño pepper, finely diced
  • 1/2 teaspoon sea salt
  • 1/2 cup fresh parlsey, finely chopped


  1. Start the grill — or turn the oven onto 400 degrees
  2. Slice the eggplants into 1/2 inch thick pieces and lightly brush extra virgin olive oil on both sides eggplant recipe
  3. Place the eggplant on the grill, over low heat for about 3-5 minutes on each side. Watch closely. If baking, add the eggplant slices to a baking sheet and bake for 15-20 minutes turning halfway through.eggplant recipe
  4. Remove stems from mushrooms and combine with the garlic, red bell pepper, jalepeño pepper (optional) into a manual food chopper or pulse a few times in a food processor.
  5. Heat 2 tablespoons of oil in a medium-sized skillet (we love the Xtrema Versa) over medium heat; add the mushroom mixture and sauté for 3 to 4 minutes, until mushrooms soften. Season with salt to taste. eggplant recipe
  6. Transfer mushrooms to a medium-sized mixing bowl. Add chopped parsley and combine. eggplant recipe
  7. Place 2-3 tablespoons of the mushroom mixture inside of the eggplant. eggplant recipe
  8. Then, rolling from the narrow side to the thickest side, roll the eggplant around the mushroom mixture.eggplant recipe
  9. Place the eggplant rolls close to each other on a plate. Sprinkle with parsley.

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