Fresh mushrooms with eggplant & tomato
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Eggplant |
| Salt | ||
| 3 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | large | Celery stalk, chopped |
| 2 | mediums | Firm mushrooms, chopped |
| 1½ | teaspoon | Garlic, chopped |
| 1 | large | Tomato, chopped |
| 2 | tablespoons | Breadcrumbs |
| 1 | tablespoon | Tomato paste |
| 5 | tablespoons | Fresh parsley, chopped |
| 1 | teaspoon | Basil |
| Fresh lemon juice | ||
| 30 | mediums | Whole mushrooms |
Directions
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"