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Mushroom and Eggplant Sloppy Joes MICHAEL SYMON

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Michael Symon adds mushrooms to a dinner classic.

1 pound cremini mushrooms
2 tablespoons olive oil
1 large white onion (peeled and finely diced)
2 garlic cloves (peeled and minced)
1 jalapeno (seeded and finely diced)
1 red bell pepper (seeded and finely diced)
2 cups eggplant (peeled and small diced)
1 tablespoon smoked paprika
2 tablespoons tomato paste
1/2 cup lager beer
1 15 (ounce) can crushed tomatoes
1 tablespoon light brown sugar
1 teaspoon worcestershire
Kosher salt and freshly ground black pepper (to taste)
6 potato rolls (warmed)

In the bowl of a food processor pulse the mushrooms until finely chopped. Set aside.
In a large saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the jalapeno, red bell pepper, eggplant and mushrooms. Stir occasionally until the vegetables are slightly caramelized, about 10 minutes. Season with Kosher salt and freshly ground black pepper.
Add the smoked paprika and tomato paste, and cook for 30 seconds. Add the beer, tomatoes, brown sugar and worcestershire and bring to a simmer. Simmer for 30-35 minutes, allowing the tomatoes to cook down and liquid to reduce by 1/3. Season with Kosher salt and freshly ground black pepper.
To Serve: Scoop a heaping amount of the sloppy joe mixture onto the bottom of each potato roll. Sandwich with top bun and serve immediately.
Tip: Use any extra mushroom and eggplant sauce with your favorite pasta!

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