🫙 From the Spice Rack
Fresh Mushrooms with Eggplant and Tomato
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 To...
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Ingredients8 items
Ingredients
- 1lbeggplant
- 1md onion, chopped
- 1lg celery stalk, chopped
- 2md firm mushrooms, chopped
- 11/2 ts garlic, chopped
- 1lg tomato, chopped
- 2tb breadcrumbs
- 1tb tomato paste
Directions
- 1
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
- 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 skillet over a medium heat
- 7
Cook eggplant till softened
- 8
Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes