• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fresh Mushrooms with Eggplant and Tomato

  • Recipe Submitted by on

Category: Appetizers, Vegetarian

 Ingredients List

  • 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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