Fresh mushrooms with eggplant and tomato
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Fresh mushrooms with eggplant and tomato
  Mushrooms    Eggplant    Appetizers    Vegetarian  
Last updated 6/12/2012 1:02:19 AM. Recipe ID 25853. Report a problem with this recipe.
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      Title: Fresh mushrooms with eggplant and tomato
 Categories: Appetizers, Vegetarian
      Yield: 6 servings
 
      1 lb Eggplant
           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
 
  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"
 




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Recipe ID 25853 (Apr 03, 2005)

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