Free Recipe Fresh Mushrooms with Eggplant and Tomato
Recipe Type: Free Appetizer Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Fresh Mushrooms with Eggplant and Tomato Recipe
1 lb Eggplant
1 lg Tomato, chopped
Salt 2
tb Breadcrumbs
3 tb Olive oil
1 tb Tomato paste
1 md Onion, chopped
5 tb Fresh parsley, chopped
1 lg Celery stalk, chopped
1 ts Basil
2 md Firm mushrooms, chopped
Fresh lemon juice
1 1/2 ts Garlic, chopped
30 md Whole mushrooms
Fresh Mushrooms with Eggplant and Tomato 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
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