Fresh Mushrooms With Eggplant & Tomato Recipe
Recipe
Ingredients
1 lb eggplant
1 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
1 fresh lemon juice
30 medium whole mushrooms
Recipe
Preparation
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"
Servings:
6
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to Vegetable Recipes
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Fresh Mushrooms With Eggplant & Tomato Recipe from the Recipes-4U Cookbook
You no longer need to spend money on over-priced recipe publications or overpriced nights out in posh eating establishments, just find and print the recipe that fits your mood and before you know it, you will be cooking a good meal to amaze your family in the comfort of your own home
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