• 1 onion, diced
  • 1 can mushrooms, sliced
  • 3 medium eggplants
  • Salt and black pepper, to taste


Pierce eggplants several times with a fork. Bake at 400*F for 1 1/2 hours.

Sauté onions until golden brown. Add mushrooms and continue to sauté. Scoop out inside of eggplant and mix with onions and mushrooms. Blend with a hand blender or food processor. Freezes well.