Fresh Mushrooms With Eggplant & Tomato Recipe


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Fresh Mushrooms With Eggplant & Tomato Recipe from the Recipes 4U Collection

 

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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Fresh Mushrooms With Eggplant & Tomato Recipe from the Recipes-4U Cookbook

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This Fresh Mushrooms With Eggplant & Tomato Recipe is one of our Vegetable Recipes, which are collected from submissions from site visitors and `free to use` sources. Of course, as there are over 50,000 recipes in the collection it is not possible to prepare every single one, so please take care, and double check everything before cooking that special meal and plan carefully. If you spot any thing that looks wrong, please let us know.


 

Fresh Mushrooms With Eggplant & Tomato Recipe

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