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Fresh Mushrooms with Eggplant and Tomato



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Fresh Mushrooms with Eggplant and Tomato

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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 Earth's Vegetarian Feasts"


Ingredients:

1 lb Eggplant
Salt
3 tb Olive oil
1 md Onion, chopped
1 lg Celery stalk, chopped
2 md Firm mushrooms, chopped
1 1/2 ts Garlic, chopped
1 lg Tomato, chopped
2 tb Breadcrumbs
1 tb Tomato paste
5 tb Fresh parsley, chopped
1 ts Basil
Fresh lemon juice
30 md Whole mushrooms

Serves:

6 Servings

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