| previous | next |
Title: Fresh Mushrooms with Eggplant and Tomato
Categories: Appetizer Vegetarian
Yield: 6 Servings
| 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 |
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"
| previous | next |