There is an eggplant mushroom recipe that is easy and flavorful. Seems hard to believe, but it truly is a reality with this dish. Some people steer away from eggplant because it is hard to cook, a bit bitter, and honestly, intimidating. However, when you mix it with mushrooms, the result is a nutritious, delicious, and unforgettable meal.
To start with, you will want to choose your favorite mushrooms. Some of the best ones for this dish include shiitake, cremini, white button, or oyster. Any type of mushroom works, and when in doubt, mix and match!
You should have your eggplant ready to go, which means peeling it and cubing it. Another great vegetable to go with the eggplant and mushroom is zucchini, which adds crunch and freshness. Still, you can also use other vegetables, like squash, carrots, celery, or bell peppers.
Don’t forget about your onions, tomato paste, basil, and garlic. You can switch them up for red or sweet onions, leeks, crushed or diced tomatoes, and garlic salt. Add more seasoning as well if you want, like onion powder, basil, thyme, and oregano.
All you have left to do is mix everything in a baking dish and that’s it! In about 45 minutes, your meal will be ready to go. As a quick tip, add salt to your eggplant before you bake it, so it releases all its natural bitterness.
If you are looking to making your meal more filling, consider adding ground beef, ground turkey, sausage, and bacon.
Serve this delicious eggplant mushroom recipe with some rice, egg noodles, pappardelle, or baked potatoes.
No need to be afraid of eggplant anymore! This recipe is just what you needed for a cold long day after work, and it will last you for leftovers any time!
Roasted Eggplant and Mushrooms
1 medium eggplant, peeled, cubed
2 small zucchini, cubed
1/2 small yellow onion, chopped
1 (8 oz) (225 g) pack mushrooms, sliced
1 1/2 tbsp tomato paste
1/2 cup (120 ml) water
1 garlic clove, minced
1/2 tsp dried basil
- Preheat oven to 450 F (230 C) temperature.
- Place the eggplant, zucchini, onion and mushrooms in a 2 qt (approx. 1.8 L) casserole dish.
- Mix tomato paste with the water in a small bowl.
- Mix in the garlic, basil, salt, and pepper.
- Pour over the vegetables. Mix well.
- Bake in the oven until eggplant is tender, about 45 minutes. Stir occasionally.
- If the vegetables begin to stick, add a bit more water. However the vegetables should be fairly dry with slightly browned edges.
- Serve and enjoy!