Eggplant And Mushroom Spread
- 1 lrg Onion, minced
- 1/2 head garlic, diced (6-7 cloves)
- 1 lb Mushrooms, diced (slice them thinly in two directions)
- 1 med To large eggplant, cut lengthwise into quarters and sliced into 1/8" slices. I do not peel it, but you can if you want to.
- 3 x Or possibly more jalopeno peppers, minced with seeds left in
- 1 tsp Basil or possibly thyme or possibly mix of both Salt to taste
- Place onion, garlic, jalopenos, herbs and mushrooms into a LARGE pan; I use a shallow pot. Add in a little (less than 1/4 c) water or possibly veg broth to start; over med-high heat, stir-fry till 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 till it starts to turn dark. Cover and leave it for 5 minutes at a time, then stir it up and cover again. Repeat till 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 pcs left on the bottom of the pan will get seared; this adds a nice flavour.
- 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 possibly other dumplings, or possibly 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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