Fresh Mushrooms With Eggplant & Tomato Recipe

Fresh Mushrooms With Eggplant & Tomato Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Eggplant,
Salt,
3 tbsp: Olive oil,
1 medium: Onion, chopped
1 large: Celery stalk, chopped
2 medium: Firm mushrooms, chopped
1 1/2 tsp: Garlic, chopped
1 large: Tomato, chopped
2 tbsp: Breadcrumbs,
1 tbsp: Tomato paste,
5 tbsp: Fresh parsley, chopped
1 tsp: Basil,
Fresh lemon juice,
30 medium: Whole mushrooms,

Directions:

Cut eggplant in half lengthwise. Make crisscross patterns in the
pulp & sprinkle with salt. Let stand for 3o minutes. Rinse
thoroughly & drain well, drying with paper towels. Peel & coarsely
chop.

Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till
softened. Let cool.

Heat remining oil & cook onion, celery, choped mushrooms & garlic for
4 minutes. Add tomatoes & return eggplant to skillet. Stir in
breadcrumbs, tomato paste & 3 tb parsley. Add basil. Continue to
cook for 4 minutes.

Just before serving, wipe mushrooms with cloth dampened in lemon
juice. Carefully remove the stems. Fill each cap with some of the
eggplant mixture. Sprinkle with remaining parsley & serve.

You can serve the mushrooms hot by baking briefly until watm & then
sprinkling with parsley.

Joel Rapp, "Mother Earths Vegetarian Feasts"


Source from luhu.jp