Eggplant Mushroom Recipe
Eggplant Mushroom Recipe combines tender eggplant cubes and flavorful mushrooms sauteed with garlic, onions, and herbs. This simple yet delicious dish offers a hearty texture and rich taste, enhanced by optional vegetable broth and Parmesan cheese. It’s easy to prepare, nutritious, and works well as a side or main course, making it a satisfying addition to any meal.
Equipment
- Large skillet or frying pan
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring spoons
- Serving dish or plates
Ingredients
- 2 medium eggplants cut into cubes
- 250 grams mushrooms cremini, button, or preferred type, sliced
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper to taste
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh parsley chopped
- Optional: ½ cup vegetable broth or water
- Shredded or shaved Parmesan cheese for garnish
Instructions
Get your ingredients ready:
- Give the eggplants a good wash and cut them into cubes. Slice up the mushrooms, finely chop the onion, and mince the garlic.
Heat the olive oil:
- Put a big skillet on medium heat and pour in the olive oil. When it’s hot, add the chopped onion and cook it for about 3-4 minutes until it’s soft and see through.
Add garlic and herbs:
- Stir in the minced garlic along with the dried oregano and thyme. Cook for about a minute, stirring often so the garlic doesn’t burn and the herbs release their aroma.
Cook the eggplant:
- Toss the eggplant cubes into the skillet. Mix everything so the eggplant gets coated with the oil and herbs. Let it cook for 7-8 minutes, stirring now and then, until the eggplant starts to soften and get a bit of colour.
Add the mushrooms:
- Throw in the sliced mushrooms and season with kosher salt, black pepper, and a pinch of red pepper flakes if you like a little heat. Keep cooking for another 6-7 minutes, stirring occasionally, until the mushrooms are soft and the eggplant is cooked through.
Optional add some sauce:
- If you want a saucier dish, pour in half a cup of vegetable broth or water. Give it a stir and let it simmer for a couple of minutes until the liquid reduces a bit.
Finish and serve:
- Take the pan off the heat. Sprinkle fresh parsley over the top and add some shredded or shaved Parmesan cheese before serving.