Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Vegetable oil |
| 4 \N | Garlic clove(s), |
| \N \N | Crushed, then chopped |
| 2 teaspoons | Ground cardamon |
| 2 teaspoons | Ground cumin seeds |
| 4 \N | Dried hot chilies, |
| \N \N | Crushed or |
| 4 \N | Jalape¤o chilies, sliced |
| 2 larges | Tomatoes, sliced |
| 1 small | Eggplant, peeled |
| \N \N | Thinly sliced |
| \N \N | Cut crosswise in julienne |
| 15 \N | (to 20) shiitake caps |
| \N \N | Stems removed |
| \N \N | Caps sliced in half |
| \N \N | Salt |
| \N \N | Pita breads, lightly heated |
Heat the oil in a large skillet over medium heat until it begins to smoke. Add the garlic, cardamon, cumin, and chilies. Stir vigorously for ½ min, then add the onions, tomatoes, eggplant, and shiitake.
Stir over high heat, adding more oil if necessary. Saute until the vegetables are well cooked, limp, and fragrant, about 10 min. Stuff the pitas with the mixture and serve. No forks allowed except to fill the pita pockets.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 154
Submitted By DIANE LAZARUS On 11-19-95