Fresh Mushrooms With Eggplant & Tomato
Description
This Mediterranean appetizer features Eggplant. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt 3 tb Olive oil 1 md Onion, chopped 1 lg Celery stalk, chopped 2 md Firm mushrooms, chopped 1 1/2 ts Garlic, chopped 1 lg Tomato, chopped 2 tb Breadcrumbs 1 tb Tomato paste 5 tb Fresh parsley, chopped 1 ts Basil Fresh lemon juice 30 md Whole mushrooms
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Cut eggplant in half lengthwise.
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Make crisscross patterns in the pulp & sprinkle with salt.
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Let stand for 3o minutes.
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Rinse thoroughly & drain well, drying with paper towels.
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Peel & coarsely chop.
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Heat 2 tb oil in a skillet over a medium heat.
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Cook eggplant till softened.
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Let cool.
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Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes.
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Add tomatoes & return eggplant to skillet.
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Stir in breadcrumbs, tomato paste & 3 tb parsley.
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Add basil.
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Continue to cook for 4 minutes.
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Just before serving, wipe mushrooms with cloth dampened in lemon juice.
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Carefully remove the stems.
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Fill each cap with some of the eggplant mixture.
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Sprinkle with remaining parsley & serve.
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You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley.
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Joel Rapp, "Mother Earth's Vegetarian Feasts"
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 28.4kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.4mg1%
- Total Carbohydrate 6.7g3%
- Dietary Fiber 3.4g14%
- Sugars 4.0g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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