 |
FRESH MUSHROOMS WITH EGGPLANT AND TOMATO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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"
- - - - - - - - - - - - - - - - - -
|
