How To make 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 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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Do you wonder how to make your pasta better? Why not serve them with a rich eggplant and mushroom sauce? To enhance the sweet taste of the eggplant, we've first roasted it in the oven then add it to the thick mushroom, pepper and tomato sauce. Use whatever pasta fancies you most - the rich veggie sauce coats evenly every shape you'd choose.
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How To Make Grilled & Marinated Eggplant, Mushroom, and Tomato Salad - Recipe
Grilled vegetables in a basic marinade make for a wonderful salad - hot or cold.
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Stuffed Eggplant: a veggie-packed dinner idea
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⭐️ It is a modern healthy recipe you can make for an easy dinner with your family and friends. It's without meat and suitable for vegetarians and vegans.
⭐️ Ingredients
FOR ROASTING THE EGGPLANT
2 medium globe eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
⅓ teaspoon thyme fresh or dry
FOR STUFFING #1
1 cup mozzarella shredded or grated
3 cups cherry tomatoes cut in quarters
½ tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon black pepper
15 fresh basil leaves
8 tablespoons vegan basil pesto
1 tablespoon toasted pine nuts optional
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! An incredibly comforting, satisfying 10-ingredient meal inspired by the flavors of zaalouk – which is a warm salad of cooked eggplant and tomato..
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