Mushrooms Stuffed Aubergine with Sun Dried Tomatoes Tabbouleh

The way I cook mushrooms here is my classic. It goes well with anything: omelets, sandwiches, vegetables…I write this recipe here because it goes particularly well with grilled aubergine. Mmmm, I LOVE aubergines and there’s so much you can make with them! I served it with sun-dried tomatoes tabbouleh made of bulgur wheat, but for those who can not tolerate gluten, quinoa will work well too.


  • 1 large aubergine, washed and trimmed
  • 1 tbsp olive oil
  • 250g champinones, washed, peeled and shopped
  • 1 shallot, peeled and chopped
  • small bunch of basil leaves, washed and shopped
  • 200ml soy yogurt
  • Sea salt and black pepper
  • pinch of grated nutmeg
  • 200g bulgur wheat (or other grain, such as quinoa)
  • 4 sun-dried tomatoes in oil, drained and chopped


  1. Preheat the grill to maximum temperature and grill the whole aubergine, turning occasionally, until its skin is charred and it’s soft. If you don’t have a grill, you can roast the aubergine in the oven at 200C for about 20-25 minutes.
  2. Remove from the grill and leave to cool.
  3. Meanwhile, heat the oil in a pan, add the onion and cook until soft.
  4. Add mushrooms and sea salt and stir to coat.
  5. Add yogurt, pepper and nutmeg, stir through mushrooms and bring to the boil. Reduce the heat and saute, stirring occasionally for about 10 minutes.
  6. While mushroom are cooking, boil the kettle of water, wash the bulgur wheat or other grain of your choice under the cold water, place it into the small saucepan and cover with boiling water. Cook according to instructions on the pack, then drain and leave to cool.
  7. Cut the aubergine in half and scoop out the flesh. Chop the flesh and add to the mushrooms with half the basil.
  8. Add sun-dried tomatoes and another half of basil to bulgur wheat and stir through. Arrange on two serving plates.
  9. Top with aubergine boats, then fill the aubergines with mushroom mix.
  10. Serve with humus or tadziki.

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