Fresh Mushrooms With Eggplant & Tomato Recipe

Step 1

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.

Step 2

Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till softened. Let cool.

Step 3

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.

Step 4

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.

Step 5

You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley.

Things You'll Need

  • 1lb Eggplant
  • Salt
  • 3tb Olive oil
  • 1md Onion, chopped
  • 1lg Celery stalk, chopped
  • 2md Firm mushrooms, chopped
  • 1 1/2ts Garlic, chopped
  • 1lg Tomato, chopped
  • 2tb Breadcrumbs
  • 1tb Tomato paste
  • 5tb Fresh parsley, chopped
  • 1ts Basil
  • Fresh lemon juice
  • 30md Whole mushrooms

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