Skip to main content

Eggplant and Portobella Sautee with Temp Tee-Avocado Crema

  • Duration
  • Cook Time
  • Prep Time
  • 4 PeopleServings


  • 2 Medium Eggplants
  • 5 tablespoon Coconut Oil
  • 2 Clove Garlic, diced
  • 1 Shallot, diced
  • 10 - 12 Baby Bella Mushrooms, diced or 1 carton
  • 2 Plum Tomatoes, chopped
  • 1 Red Pepper, chopped
  • 1 Large Yellow Onion, diced
  • Salt to taste
  • Pepper to taste
  • teaspoon Paprika
  • teaspoon Cinnamon
  • 1 bunch Cilantro
  • 1 Avocado
  • 1/2 cup Temp Tee Whipped Cream Cheese
  • 1/4 cup Milk
  • 1/2 Lime, juiced
  • 1/2 teaspoon Garlic Powder


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!