Fresh Mushrooms with Eggplant and Tomato Recipe

Name: Fresh Mushrooms with Eggplant and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant; 3 tablespoons olive oil; 1 medium onions chopped; 1 large celery stalks chopped; 2 medium mushrooms chopped; 1 1/2 teaspoons garlic chopped; 1 large tomatoes chopped; 2 tablespoons bread crumbs; 1 tablespoon tomato paste; 5 tablespoons parsley leaves chopped; 1 teaspoon basil; 30 medium mushrooms whole

Servings: persons

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

1
Cut eggplant in half lengthwise.
2
Make crisscross patterns in the pulp and sprinkle with salt.
3
Let stand for 30 minutes.
4
Rinse thoroughly and drain well, drying with paper towels.
5
Peel and coarsely chop.
6
Heat 2 tablespoons oil in a skillet over a medium heat.
7
Cook eggplant until softened.
8
Let cool.
9
Heat remining oil and cook onion, celery, choped mushrooms and garlic for 4 minutes.
10
Add tomatoes and return eggplant to skillet.
11
Stir in bread crumbs, tomato paste and 3 tablespoons parsley.
12
Add basil.
13
Continue to cook for 4 minutes.
14
Just before serving, wipe mushrooms with cloth dampened in lemon juice.
15
Carefully remove the stems.
16
Fill each cap with some of the eggplant mixture.
17
Sprinkle with remaining parsley and serve.
18
You can serve the mushrooms hot by baking briefly until watm and then sprinkling with parsley.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound eggplant, 3 tablespoons olive oil, 1 medium onions chopped, 1 large celery stalks chopped, and more.

Yes, Fresh Mushrooms with Eggplant and Tomato falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Mushrooms with Eggplant and Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions