Eggplant and Mushroom Spread

(1 vote)

1 large onion, chopped
1/2 head garlic, diced (6-7 cloves)
1 pound mushrooms, diced (slice them -thinly in two directions)
1 medium to large eggplant, cut -lengthwise into quarters -and sliced into 1/8-inch slices.
3 or more jalapeno peppers,  chopped with seeds left in
1 tablespoon basil or thyme or mixture of  both
salt to taste

Place onion, garlic, jalapeno, herbs and mushrooms into a LARGE pan. Add a little (less than 1/4 cup) water or veg broth to start; over medium -high heat, stir-fry until the mushrooms begin to release their own liquid. If you salt the mushrooms, you'll speed up this process. Throw in the eggplant and stir-fry until it starts to turn dark. Cover and leave it for 5 minutes at a time, then stir it up and cover again. Repeat until all the eggplant is very soft and falling apart, about 30 minutes. The onion should also be very soft at this point. Some of the pieces left on the bottom of the pan will get seared; this adds a nice flavor.

If you wish, you can throw 1/2 of the 'mush' into a food processor; I just mash it with a fork and leave it chunky. This makes a lot, but it goes fast. If there's any left over, just toss it with pasta the next day. It keeps for over a week in the fridge. You can also use it as filling for wontons or other dumplings, or take small soft tortillas, cut them in half, and roll up the 'mush' as mini-burritos with one end open. You'd have to hold them together with toothpicks. Great finger food!



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