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Fresh Mushrooms with Eggplant & Tomato

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound eggplant
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3 tablespoons olive oil
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1 medium onions
chopped
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1 large celery stalks
chopped
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2 medium mushrooms
chopped
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1 ½ teaspoons garlic
chopped
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1 large tomatoes
chopped
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2 tablespoons bread crumbs
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1 tablespoon tomato paste
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5 tablespoons parsley leaves
chopped
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1 teaspoon basil
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30 medium mushrooms
whole
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Ingredients

Amount Measure Ingredient Features
453.6 g eggplant
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45 ml olive oil
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1 medium onions
chopped
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1 large celery stalks
chopped
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2 medium mushrooms
chopped
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7.5 ml garlic
chopped
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1 large tomatoes
chopped
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3E+1 ml bread crumbs
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15 ml tomato paste
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75 ml parsley leaves
chopped
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5 ml basil
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3E+1 medium mushrooms
whole
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Directions

Cut eggplant in half lengthwise.

Make crisscross patterns in the pulp and sprinkle with salt.

Let stand for 30 minutes. Rinse thoroughly and drain well, drying with paper towels.

Peel and coarsely chop.

Heat 2 tablespoons oil in a skillet over a medium heat.

Cook eggplant until softened.

Let cool.

Heat remining oil and cook onion, celery, choped mushrooms and garlic for 4 minutes.

Add tomatoes and return eggplant to skillet. Stir in bread crumbs, tomato paste and 3 tablespoons 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 and serve.

You can serve the mushrooms hot by baking briefly until watm and then sprinkling with parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 12154% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 18%
Sugars g
Protein 9g
Vitamin A 10% Vitamin C 22%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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