Roasted Eggplant-Wild Mushroom Cakes

[Guest guest]

Roasted Eggplant-Wild Mushroom Cakes

 

This is Gary's recipe and they are so good, he said you can make them with any

mushroom you like and to always use homemade bread crumbs, store bought has

animal products in them. For a party, make 24 small cakes instead of 12

appetizer-size cakes.

 

1 1 1/2-pound eggplant, peeled and cubed

1 cup sliced cremini mushrooms

freshly ground black pepper

4 teaspoons sea salt, plus additional for seasoning

1/4 cup chopped fresh basil leaves

1/4 cup minced fresh parsley

2 tablespoons olive oil cooking spray (spray for 2 seconds)

2 tablespoons soy Parmesan

2 tablespoons egg whites or egg substitute

2 tablespoons minced garlic

1 cup chopped onions

1/2 cup whole wheat bread crumbs

2 tablespoons balsamic vinegar

2 tablespoons dry cooking sherry, or sweet white wine

 

In a mixing bowl, toss the eggplant with the salt. Let sit for 20 to 30 minutes

and rinse thoroughly to remove all bitterness from the eggplant.

Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic

and onions and cook, stirring, until the onions are translucent, about 3

minutes. Add the eggplant and cook, stirring, for 5 minutes more. Add the

vinegar, sherry and mushrooms. Continue to cook until the eggplant is softened,

5 to 10 minutes more. Season with salt and pepper to taste. Mix in the basil and

parsley and transfer into a mixing bowl.

When slightly cool put the mixture on a cutting board and fine chop with chef's

knife. Put the mixture back in the bowl and fold in the Parmesan and egg whites.

Form the mixture into 12 balls, roll in the breadcrumbs and flatten slightly to

form cakes. Place on a baking tray and refrigerate at least 2 hours before

cooking.

Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray and

heat over medium. Add the cakes and cook until browned on the bottom, 3 to 4

minutes. Turn over and cook until browned on the other side, 3 to 4 minutes

more. Place on a baking tray and bake for 5 to 7 minutes. Serve with dipping

sauces.