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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Fresh Mushrooms with Eggplant & Tomato |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Fresh Mushrooms with Eggplant & Tomato |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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
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"
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