How to make it

  • Slice eggplants in half lengthwise, then in strips.
  • In a well-oiled skillet, preferably nonstick, over high heat, sauté eggplant until softened and translucent.
  • Add green onions and garlic, stir to combine.
  • Remove mixture and set aside.
  • Brush mushrooms with oil and add to pan, top side down.
  • Reduce heat to medium high, cover and cook for 3 to 4 minutes per side, or until softened.
  • Remove mushrooms from pan and set aside.
  • Increase heat to high, add wine and let it partially reduce.
  • Stir in teriyaki sauce and cook until thickened.
  • Return eggplant and mushrooms and sauté until heated through and coated with sauce.
  • Remove mushrooms, place top down and stuff with eggplant mixture.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    never ate eggplant but will try this love them Shrooms
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