Eggplant stuffed with mushroom and venison pepperoni

Eggplant stuffed with mushroom and venison pepperoni

Tessa Kiros inspired me with a recipe for stuffed Eggplants from Falling Cloudberries.  I decided to see what I had in the fridge and make it up as I went along.  The result was so yummy..............


  • olive oil
  • 3 eggplants sliced in half from head to toe and stem removed
  • handful of button mushrooms brushed and diced
  • several slices of Blackball Salami - Venison Pepperoni - diced
  • Simon Gaults Indian Spice Rub
  • Smoked Paprika
  • 2 tins tomatoes
  • 1 tsp sugar
  • 2 cloves garlic
  • 1 cup chicken stock or vegetable


  1. Heat the oven to 180C
  2. Carefully remove the flesh out of the eggplant halves
  3. Take the eggplant ‘shells’ and brush the insides and sprinkle with sea salt
  4. Place in a roasting dish and roast in the oven for 20-30 minutes
  5. Chop all the eggplant flesh into cubes.
  6. Combine the eggplant and mushrooms and venison cubes.
  7. Sprinkle with Indian Spice and Paprika
  8. Heat the olive oil in a frypan and throw all the eggplant mix in.
  9. Cook it until the eggplant and mushrooms soften and the aroma is delicious!
  10. Remove from the frypan
  11. Clean the pan and heat some more olive oil
  12. Crush the garlic and cook gently in the oil until it smells lovely
  13. Add in the tinned tomatoes, sugar and stock.
  14. Cook off for around 20-30 minutes
  15. Using a stick blender, blend until smooth.
  16. Carefully pile the eggplant filling into the shells
  17. Top with the tomato sauce and some fresh coriander

Recipe Notes

If you wish to you can do all in advance and reheat to serve.

My family decided this was yummy with grated parmesan on the top (extra salt and bite!!)



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