These days many people are making an effort to eat more vegetables. For some, that means serving a meatless meal at least one day each week. This month, Chef Michael Davies shares his recipe for a hearty vegetarian dish that even the most enthusiastic meat-lover will enjoy!
1 large eggplant cut lengthwise into 8 thin pieces
2 lbs. sliced mixed mushrooms, Cremini, oyster, shiitake (you can also mix in dried mushrooms that have been soaked in hot water, make sure you drain the water)
4 tsp. chopped shallots
1 tsp. chopped garlic
2 tsp. thyme, oregano, basil, parsley, chopped
1 cup grated Asiago cheese (you can substitute for your favourite cheese)
Kosher salt & ground black pepper to taste
Olive oil for eggplant
8 oz. basic tomato sauce
8 oz. béchamel sauce
Grated parmesan cheese
Fresh basil leaves as garnish
Pre-heat oven to 350 degrees.
Rub eggplant slices with olive oil, season with kosher salt & black pepper. Mark eggplant on both sides with a cast iron grill pan, pre-heated BBQ or Panini machine. Allow to cool on a baking sheet with parchment paper.
Heat olive oil in sauté pan, add garlic, shallots & cook until soft. Add mushrooms to pan, sauté until cooked. Season with kosher salt & pepper, allow to cool. Add chopped herbs & grated Asiago cheese.
Divide mushroom mixture on the end of each eggplant and roll like a cannelloni
Line small ceramic gratin baking dish with 2 oz. tomato sauce on the bottom. Place stuffed eggplant cannelloni on top.
Pour heated béchamel sauce over top. Sprinkle with parmesan cheese. Bake in oven at 350 degrees for 45mins or until done inside and top has a gratin finish to it. Garnish with basil leaves.
Serve as a luncheon or dinner entrée with a tossed salad.
To make the dish vegan omit dairy products by using soy, rice or nut milk. Soy cheeses, crumbled tofu are good alternatives, almond flour or quinoa flour can be used to thicken the béchamel.
Discover what else Chef Michael Davies is cooking up at Elm Hurst Inn & Spa!