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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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Recipe

Eggplant and Portobella Sautee with Temp Tee-Avocado Crema

Times

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

Servings

4 People

Ingredients

  • 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

Directions

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!

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About Whitney Fisch

avatar

 

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.

 

comments

 

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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