Try this Fresh Mushrooms with Eggplant and Tomato recipe, or contribute your own.Suggest a better description
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 Earths Vegetarian Feasts"
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 18 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 86.8mg||3 %|
|Potassium 338.6mg||9 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 6.8g|
|Protein 1.8g||3 %|
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Calories per serving: 61
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