Fresh Mushrooms with Eggplant and Tomato

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Fresh Mushrooms with Eggplant and Tomato

 

1 lb. eggplant

salt

3 tbsps. olive oil

1 medium onion, chopped

1 large celery stalk, chopped

2 medium mushrooms, chopped

1 1/2 tsps. garlic, chopped

1 large tomato, chopped

2 tbsps. breadcrumbs

1 tbsp. tomato paste

5 tbsps. fresh parsley, chopped

1 tsp. basil

fresh lemon juice

30 medium whole mushrooms

 

Cut eggplant in half lengthwise. Make crisscross patterns in the pulp and

sprinkle with salt. Let stand for 30 minutes. Rinse thoroughly and drain well,

drying with paper towels. Peel and coarsely chop. Heat 2 tbsps. oil in a

skillet over a medium heat. Cook eggplant till softened. Let cool. Heat

remining oil and cook onion, celery, choped mushrooms and garlic for 4 minutes.

Add tomatoes and return eggplant to skillet. Stir in b readcrumbs, tomato paste

and 3 tbsps. 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 and serve. You can serve the mushrooms hot by baking briefly

until watm and then sprinkling with parsley.

Serves 6.

 

 

 

 

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