| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Appetizers, Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 |
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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