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Eggplant and Portobella Sautee with Temp Tee-Avocado Crema


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Eggplant and Portobella Sautee with Temp Tee-Avocado Crema


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Eggplant and Portobella Sautee with Temp Tee-Avocado Crema


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min


4 People


  • 2 Medium Eggplants
  • 5 tablespoons Coconut Oil
  • 2 Clove Garlic, diced
  • 1 Shallot, diced
  • 10 - 12 Baby Bella Mushrooms, diced or 1 carton
  • 2 Plum Tomatoes, chopped
  • 1 Red Pepper, chopped
  • 1 Large Yellow Onion, diced
  • Salt to taste
  • Pepper to taste
  • teaspoon Paprika
  • teaspoon Cinnamon
  • 1 bunch Cilantro
  • 1 Avocado
  • 1/2 cup Temp Tee Whipped Cream Cheese
  • 1/4 cup Milk
  • 1/2 Lime, juiced
  • 1/2 teaspoon Garlic Powder


Preheat oven to 375. Cut eggplants in half length-wise and brush them with coconut oil. Place on baking sheets facing down. Once oven is heated, let roast for about 45 minutes.

While eggplants are roasting, place 3 tablespoons of coconut oil in a frying pan on medium-high heat. Add onions and sautee until translucent, about 5 minutes. Add shallots and garlic and sautee about 3 minutes. Add red peppers and sautee for an additional 5 minutes. Add mushrooms. Once vegetable mixture is nicely browned, add the chopped tomatoes and sautee an additional 5 minutes or until tomatoes have cooked down.

Once eggplant has cooked, scoop out the insides and place into the pan with the vegetable mixture. Sautee for about 5 minutes and add spices to taste. Place vegetable mixture into eggplant skins.

For Temp Tee Avocado Crema:

Place Temp Tee Whipped Cream Cheese, avocado, milk, lime juice, a bunch of cilantro, salt, pepper and garlic powder into food processor and blend until smooth. Pour onto complete eggplant dish. Top with additional additional cilantro. Serve and enjoy!


About Whitney Fisch



Now an all-the-time food blog and a most-of-the-time parenting blog, Jewhungry is an expression of a little bit of this and a dash of that through the lens of a girl who loves food, travel, spirituality, and happened to have a kid along the way of all that exploration and learning.

Jewhungry was started because I love food and just because I keep kosher doesn't mean I can't try/have it all when it comes to the culinary world. Everybody's got their 'kosher', they just call it 'organic' or 'paleo' or 'vegan' or 'gluten free'. I just call it dinner.




3 Responses to Eggplant and Portobella Sautee with Temp Tee-Avocado Crema

  1. send some more south american cuisine
    i enjoy that

  2. We are recent Vegetarians and I desperately need a hearty menu for our Passover Seder.Help please! Thanks.

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