Baby Bellas Wrapped in Sautéed Eggplant with Fig Balsamic Drizzle
I made this dish for my husband the night before he left for a long business trip. It’s an inventive pairing of mushrooms and eggplant, and it looks fantastic. Best thing of all, the drizzle is store-bought!
Here’s what you’ll need:
- 12 baby bella mushrooms, stems removed
- 2-3 medium Japanese eggplants
- light soy sauce or gluten-free option
- 2 tbsp water
- olive oil
- fig balsamic reduction or other balsamic reduction
Sauté the mushrooms (with stems removed) in olive oil, turning them gently until they’re browned on both sides. Splash with the light soy sauce partway through to give them a little flavor.
Wash and remove the ends of the eggplant then thinly slice the eggplant and sauté in olive oil with the 2 tbsp of water until they’re slightly brown and translucent.
Wrap each baby bella with a slice of eggplant and tuck the ends underneath where the stems used to be. Plate then drizzle with balsamic fig marinade (I used Stonewall Kitchen brand). If you can’t find that particular marinade, look for another one that you think would pair well with this dish. Be creative!