Fresh Mushrooms With Aubergine & Tomato recipe

Fresh Mushrooms With Aubergine & Tomato

Fresh Mushrooms With Aubergine & Tomato recipe



  1. Cut Aubergine in half lengthwise.
  2. Make crisscross patterns in the pulp & sprinkle with salt.
  3. Let stand for 3o minutes.
  4. Rinse thoroughly & drain well, drying with paper towels.
  5. Peel & coarsely chop.
  6. Heat 2 tb oil in a frying pan over a medium heat.
  7. Cook Aubergine till softened. Let cool.
  8. Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes.
  9. Add tomatoes & return Aubergine to frying pan.
  10. Stir in breadcrumbs, tomato paste & 3 tb parsley.
  11. Add basil.
  12. Continue to cook for 4 minutes.
  13. Just before serving, wipe mushrooms with cloth dampened in lemon juice.
  14. Carefully remove the stems.
  15. Fill each cap with some of the Aubergine mixture.
  16. Sprinkle with remaining parsley & serve.

You can serve the mushrooms hot by baking briefly until warm & then sprinkling with parsley.

Serves 4

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