• Ingredients:
  • 1 large eggplant
  • 10oz package of FunGuy Mushroom Stuffers
  • 2 cloves garlic, peeled and finely minced
  • 1 lemon, juiced
  • 2 tablespoons tahini
  • Salt to taste
  • 2oz soft goat cheese
  • 2-3 tablespoons pine nuts
  • Honey
  • Fresh chopped cilantro (optional)

Forget the chips and dip at your next summer soiree. Serve up a batch of these baba ganoush FunGuy stuffers instead! 

Rather than use the healthy roasted eggplant dish as a dip this recipe spoons it into roasted FunGuy stuffers and accentuates that flavor and texture with creamy goat cheese, crunchy pine nuts, and a drizzle of sweet honey.

DIRECTIONS:

  1. Preheat the oven to 400F. 
  2. Using a fork, poke holes in the skin all over the eggplant and place it on an aluminum foil lined baking sheet. Bake it in the oven for 20-30 minutes or until soft to the touch. Remove the eggplant from the oven and let cool. Reduce the oven temperature to 375F.
  3. While the eggplant cools, prepare the FunGuy mushrooms. 
  4. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and mince them on a cutting board. Lay the mushroom caps on the prepared baking tray hole side up.
  5. Place the tray in the oven and let the mushrooms cook about 15 minutes. Remove the mushrooms from the oven. 
  6. Once the eggplant has cooled, peel off the skin with your fingers and place the meat of it into a food processor or blender. Add the garlic, lemon juice, and tahini and blend until smooth. Taste and season with salt as needed. If you don’t have a food processor handy, place it all in a bowl and mash with the back of a fork until creamy. 
  7. Spoon the prepared baba ganoush into each mushroom cap and top each with a little goat cheese, pine nuts, a drizzle of honey, and fresh cilantro for garnish. 
  8. Serve immediately. 

Have a Fun meal!