Eggplant and Portobella Sautee with Temp Tee-Avocado Crema

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!