Eggplant Stuffed with Buckwheat, Mushrooms and Bacon

A great dish for vegetarians (just omit bacon).



  • 2 large Eggplants
  • 5 ounces of Mushrooms (Portabella is more flavorful than white button)
  • 3.5 ounces of Buckwheat
  • 3.5 ounces Bacon (may be omitted for vegetarian version)
  • 3.5 ounces Shredded Sharp Cheddar Cheese
  • 1 onion
  • Salt
  • Pepper


  1. Cook buckwheat according to the packaging instructions, set aside to cool
  2. Cut eggplant lengthwise, scoop out the pulp
  3. Chop the eggplant pulp into cubes (you might not need to use all of it)
  4. Chop onions into cubes
  5. Chop mushrooms into cubes
  6. Chop bacon (if using) into small pieces
  7. In a frying pan, add bacon (if the bacon is not fatty, you can add a splash of olive oil)
  8. Add onions to the pan, saute for a minute, then add mushrooms
  9. Add cubed eggplant, salt, pepper, saute for 15 minutes (if using bacon, add a little bit of salt, since the bacon is salty enough)
  10. Add cooked buckwheat to the pan, turn off heat, let cool
  11. Place eggplant halves into a baking dish lined with foil
  12. Stuff each half with the mixture, and top with shredded cheddar cheese
  13. Place the eggplant in the pre-heated oven, uncovered, at 350º (F) degrees for about 35-40 minutes, or until the top is golden brown

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