Serves: 8
Total Calories: 34

1 large portobello mushrooms, wiped or lightly rinsed and stemmed
1 large eggplant, about 1 pound
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons toasted pine nuts
1 clove small garlic, minced
2 tablespoons olive oil
salt and freshly ground black pepper
Toasted Italian or French bread or raw vegetables

1 Place a rack in the center of the oven. Preheat the oven to 450°F. Line a small baking pan with foil.

2 Brush the mushroom lightly with oil. Place the mushroom and the eggplant in the pan. Pierce the eggplant skin in several places with a fork. Bake 20 minutes or until the mushroom is tender when pierced with a fork. Remove the mushroom. Turn the eggplant and cook 20 minutes more or until tender when pierced with a knife.

3 Remove the eggplant from the oven. Let cool a little, then remove the eggplant stem and cut the eggplant in half lengthwise. Place it in a colander to drain and cool completely.

4 Scoop out the eggplant flesh and discard the skin. Chop the eggplant and mushroom and place them in a large bowl. Stir in the parsley, pine nuts, garlic, oil, and salt and pepper to taste.

5 Scrape the mixture into a serving bowl. Serve with toasted bread or raw vegetables.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 34
Calories from Fat: 30

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