Grilled Eggplant and Portobello Mushrooms with Tomato and Sweet Peppers

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Grilled Eggplant and Portobello Mushrooms with Tomato and Sweet Pepper Sauce

 

Recipe By :Silver Canul

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large eggplants

3 T olive oil -- divided

5 portabella mushrooms -- trimmed and brushed clean

2 T chopped shallots

2 T chopped garlic

1/2 white onion -- sliced

2 tomatoes -- diced

1/2 red sweet bell pepper -- sliced

1/2 yellow sweet bell pepper -- sliced

1/2 C tomato juice

3 T chopped fresh basil

1 T butter (optional)

4 slices mozzarella cheese

salt and pepper to taste

 

 

Slice each eggplant lengthwise into 4 slices, 1/2 " thick. Brush slices with

olive oil and sprinkle with salt and pepper. Charbroil eggplant slices quickly

over high heat until they are golden and have grill marks, about 2 1/2 minutes

on each side. (You can, alternately, sauté the eggplant slices in olive oil in a

skillet). Allow eggplant slices to cool after cooking.

 

Brush mushrooms with olive oil and sprinkle with salt and pepper. Grill or sauté

mushrooms in the same manner as eggplant.

 

Heat the remaining olive oil in a saucepan and quickly cook the shallots and

garlic over high heat for about 1 minute, taking care not to let the garlic

brown. Add the onion, tomatoes and peppers, reduce heat to medium ad cook for

about 8 minutes. Stir in the tomato juice. Reduce heat and continue cooking over

low heat until vegetables are soft, about 10 minutes. Remove from heat and stir

in the basil and butter (if desired). Allow vegetable sauce to cool before

assembling dish (spread sauce on a baking sheet for faster cooling).

 

To assemble

Preheat oven to 375° F. Slice the cooked mushrooms at an angle. Place 4 eggplant

slices on a baking sheet that has been buttered or oiled. Top each eggplant

slice with a generous tablespoon of the vegetable sauce, then top with some

portobello slices, a slice of mozzarella cheese, and another eggplant slice.

Bake for about 8 minutes. Serve with a small amount of sauce on each plate.

 

 

 

 

Source:

" http://www.fabulousfoods.com/recipes/main/veg/eggplntportobello.html "

 

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Per Serving (excluding unknown items): 1883 Calories; 191g Fat (89.3% calories

from fat); 28g Protein; 23g Carbohydrate; 7g Dietary Fiber; 101mg Cholesterol;

595mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 36 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0