Yield: 6 servings
|3 larges||Eggplants; halved lengthwise|
|7 tablespoons||Olive oil|
|3||Cloves garlic; chopped|
|3 cups||Shiitake mushrooms|
|Stems removed and caps sliced 1/4 inch|
|1 cup||Green beans|
|Cut into 1-inch length|
|OR thawed frozen green beans|
|1½ teaspoon||Minced shallots|
|1 teaspoon||Minced garlic|
|3||Ripe plum tomatoes; diced|
|Salt and freshly ground pepper; to taste|
|1 tablespoon||Chopped cilantro leaves|
|1 tablespoon||Chopped fresh parsley leaves|
6 SERVINGS VEGAN
Eggplants are native to the Andes, but this recipe may have been developed by Arab immigrants-it's very similar to Middle Eastern recipes for eggplant.
Preheat oven to 350 F.
Peel eggplant and cut into 1-inch cubes. In medium bowl, combine eggplant, 6 tablespoons oil and chopped garlic. Toss to coat and let marinate at room temperature for 20 minutes. Spread eggplant on baking sheet. Roast until tender, about 20 minutes.
In large skillet, heat remaining tablespoon oil over medium-high heat. Add mushrooms, green beans, shallots, minced garlic, tomatoes, and salt and pepper and cook, stirring, until vegetables are softened, 5 to 8 minutes.
Add eggplant and mix to combine. Season with salt and pepper. Heat thoroughly. Serve sprinkled with cilantro and parsley.
Recipe adapted from Bistro Latino by Rafael Palomino (Morrow, 1998).
PER SERVING: 234 CAL.; 4G PROT.; 12G TOTAL FAT (2G SAT. FAT); 32G CARB.; 0 CHOL.; 18MG SOD.; 10G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 42 Converted by MM_Buster v2.0l.