| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Appetizers, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Eggplant |
|
|
Salt |
| 3 |
T |
Olive oil |
| 1 |
|
Onion, chopped |
| 1 |
|
Celery stalk, chopped |
| 2 |
|
Firm mushrooms, chopped |
| 1 1/2 |
t |
Garlic, chopped |
| 1 |
|
Tomato, chopped |
| 2 |
T |
Breadcrumbs |
| 1 |
T |
Tomato paste |
| 5 |
T |
Fresh parsley, chopped |
| 1 |
t |
Basil |
|
|
Fresh lemon juice |
| 30 |
|
Whole mushrooms |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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