Sarah Brown
Eggplant and mushrooms are a delicious combination and can be cooked in a variety of ways. They can be roasted, stir-fried, or cooked in a stew. One popular recipe is a smoky eggplant, mushroom, and chickpea stew, which is tomato-based with deep smoky flavours. Another option is to make a spicy eggplant and mushroom stir-fry, which is a hearty and meatless dish. For a more exotic flavour, try an Asian-style eggplant and mushroom dish with a garlic tamari sauce. This dish can be made in a wok or a saucepan, and the eggplant is cooked until it starts to fall apart, creating a melt-in-your-mouth texture.
| Characteristics | Values |
|---|---|
| Dish type | Side dish, sandwich filling, stew, stir-fry |
| Cuisine | Asian, Italian |
| Diet | Vegetarian, vegan |
| Ingredients | Eggplant, mushrooms, zucchini, onion, garlic, ginger, chilli, scallions, sesame seeds, tomato, tomato paste, cumin, coriander, smoked paprika, pepper, chickpeas, olive oil, balsamic vinegar, rosemary, sea salt, black pepper, soy sauce, sherry, wine, lemon juice, liquid smoke |
| Cooking methods | Roasting, stir-frying, microwaving |
| Cooking time | 25-45 minutes |
| Serving suggestions | Jasmine rice, toasted bread, spinach, baby spinach leaves, cherry tomatoes |
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What You'll Learn
Spicy eggplant and mushroom stir-fry
Eggplant and mushrooms are a great combination, and a stir-fry is a fantastic way to bring them together. This recipe for spicy eggplant and mushroom stir-fry is a hearty, flavourful, and vegetarian-friendly dish.
Ingredients:
- Eggplant
- Mushrooms (King Oyster, Eryngii, or Portobello)
- Olive oil
- Salt
- Corn starch
- Cold water
- Sweetener (optional)
- Chinese/Arbol chillies
- Rice, quinoa, buckwheat, millet, or noodles for serving
Optional extras:
- Garlic
- Ginger
- Onion
- Soy sauce
- Oyster sauce
- Sugar
- Spring onions/scallions
- Sesame seeds
- Lemon juice
- Liquid smoke
- Spinach, arugula, or kale
Method:
Cut the eggplant into cubes. Place the cubes in a large glass container and sprinkle with salt. Let the eggplant sit for at least 30 minutes to an hour to reduce bitterness and improve texture. After this time, rinse the eggplant with water to remove excess salt.
In a large frying pan or wok, heat 1-2 tablespoons of olive oil over medium-high heat. Add the eggplant and stir-fry for 5-8 minutes, then remove from the pan and set aside.
Add a little more oil to the pan if needed, then add the mushrooms. Stir-fry until they are cooked and softened. If you are using garlic and ginger, add them to the pan first and fry until fragrant before adding the mushrooms.
Make a slurry by mixing corn starch and cold water in a small container. Add the marinade to the slurry and stir. Pour this mixture into the pan with the mushrooms and stir until thickened. Taste the sauce and add a sweetener if needed—a splash of orange or pineapple juice works well.
Return the eggplant to the wok and mix well with the mushrooms and sauce. Add some chopped chillies for spice, but be cautious as they can be very hot. Garnish with shredded spring onions and sesame seeds, and serve immediately with your choice of rice, quinoa, buckwheat, millet, or noodles.
Tips:
If you want to add extra vegetables, onions, spinach, and kale all work well in this dish. You can also add meat, such as pork, if you don't want a vegetarian option.
This recipe is a great way to enjoy a healthy, flavourful, and spicy meal with the unique combination of eggplant and mushrooms.
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Roasted eggplant and mushrooms
Eggplant and mushrooms are a great combination and can be used to make a variety of dishes. One such popular dish is roasted eggplant and mushrooms. Here is a detailed recipe for the same.
Ingredients:
- Eggplant
- Mushrooms
- Zucchini
- Onion
- Tomato paste
- Water
- Garlic
- Basil
- Salt
- Pepper
- Olive oil
Instructions:
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Cut the eggplant, zucchini, onion, and mushrooms into slices or cubes. Place them in a 2-quart casserole dish. In a separate bowl, combine the tomato paste with water and stir in the garlic, basil, salt, and pepper. Pour this mixture over the vegetables and mix well.
Drizzle olive oil over the vegetables and toss until they are coated evenly. Spread the vegetables on a baking sheet and sprinkle with salt and pepper. Bake for about 40-45 minutes, stirring occasionally, until the eggplant is tender and the vegetables have slightly browned edges.
Variations:
You can also add cherry tomatoes, spinach leaves, and balsamic vinegar to the recipe for extra flavor. Some recipes also include ginger, chillies, and scallions. For a creamier texture, add some ricotta cheese. For an Asian-style dish, serve with jasmine rice and a garlic-tamari sauce.
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Asian eggplant and mushroom with garlic-tamari sauce
This recipe is a quick and easy meal to prepare with a fragrant bowl of jasmine rice. It is a healthier version of the classic Asian eggplant and mushroom dish with a flavourful garlic tamari sauce.
Ingredients
- Eggplant
- Mushrooms
- Ginger
- Chilli
- Garlic
- Scallions
- Toasted sesame seeds
- Jasmine rice
- Tamari or soy sauce
- Sherry or Pinot Noir (optional)
- Vegetable broth (optional)
Instructions
- Cut the eggplant into one-inch cubes or wedges. Place the cubes in a colander and toss with one tablespoon of salt. Let it sit for an hour, but 30 minutes is also okay if you're short on time.
- Heat oil in a large saucepan on medium to high heat.
- Add the ginger, chilli, and garlic and fry until fragrant.
- Add in the eggplant and toss well.
- When the eggplant starts to brown, add in the mushrooms.
- Once the eggplant is cooked, add half the scallions, toss, and take off the heat.
- When serving, sprinkle with toasted sesame seeds, the rest of the scallions, and chilli to taste.
- If using a low-sodium tamari or soy sauce, add salt to taste if the dish is under-seasoned. You can also add some dry sherry or Pinot Noir to reduce the strength of the soy sauce and add depth of flavour.
- Serve with cooked jasmine rice.
Tips
- If you don't have a wok or want to prep the eggplant beforehand, this is a great way to achieve a similar result to a classic Asian eggplant dish.
- You can also add other ingredients like onion, chickpeas, cumin, coriander, smoked paprika, and pepper.
- For a more authentic Asian flavour, use Asian long eggplant.
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Smoky eggplant, mushroom, and chickpea stew
Eggplant and mushrooms are indeed a good combination. There are several recipes online that combine the two, including a Moroccan-spiced stew, an Asian-style eggplant and mushroom dish, and a smoky eggplant, mushroom, and chickpea stew.
This hearty stew is perfect for cozy evenings and is a simple, healthy, and flavorful meal. The recipe serves 3-4 people.
Ingredients:
- 1 large eggplant
- 3 tablespoons of oil
- 1 tablespoon of salt
- 1 onion
- 2-3 cloves of garlic
- 1 teaspoon each of cumin, coriander, smoked paprika, and red chili powder
- Pepper to taste
- 1 cup of tomato paste (canned or homemade)
- 2 cups of cremini/button mushrooms
- 1 can of chickpeas
- 2¼ cups of water or vegetable broth
- Lemon juice
- Liquid smoke
Instructions:
- Cut the eggplant into 1-inch cubes. Place in a colander and toss with salt. Let it sit for 30 minutes to an hour, then wipe off any excess salt.
- Heat 2 tablespoons of oil in a soup pot or saucepan over medium heat. Add the eggplant and cook until fork-tender and golden, stirring frequently. Place the cooked eggplant on a plate lined with a paper towel.
- Add another tablespoon of oil to the pot. Add the onion and cook until translucent (about 5 minutes). Then add the garlic and stir for 2 minutes.
- Add the cumin, coriander, smoked paprika, chili powder, and pepper. Stir to combine.
- Add the tomato paste, mushrooms, eggplant, and chickpeas. Stir well.
- Pour in the water or vegetable broth and bring to a simmer. Cook for 15 minutes or until the mushrooms are cooked to your liking.
- Finish with a squeeze of lemon juice and a few dashes of liquid smoke.
- Serve on its own or with toasted bread.
Enjoy the delicious, smoky flavors of this cozy stew!
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Roasted mushrooms, zucchini, and eggplant with rosemary
Eggplant and mushrooms are a great combination, and roasting them with zucchini and rosemary creates a delicious and healthy dish. This recipe is vegetarian and gluten-free, and can be served as a side or main course.
Ingredients:
- Eggplant
- Zucchini
- Mushrooms (button mushrooms are a good option)
- Garlic
- Onion (fresh or dried, or use shallots)
- Rosemary
- Olive oil
- Balsamic vinegar (you can substitute half with red wine vinegar)
- Sea salt
- Black pepper
Optional:
- Cherry tomatoes
- Spinach leaves
- Red pepper
- Other vegetables of your choice, e.g. yellow squash
Method:
Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper. In a large mixing bowl, combine your chopped vegetables—eggplant, zucchini, mushrooms, garlic, and onion—with the rosemary, olive oil, balsamic vinegar, sea salt, and black pepper. Toss the ingredients together until the vegetables are well coated.
Spread the mixture onto your prepared baking sheet in a single layer. Place the baking sheet in the oven and roast the vegetables for about 40 minutes, tossing them every 10 minutes to ensure even cooking.
Serving Suggestions:
This roasted vegetable dish is very versatile. You can serve it as a side dish with chicken, or stuff the vegetables into a sandwich. For a gluten-free vegan option, you can add them to a bowl of whole wheat fusilli. You can also serve it with rice or mix it with pasta.
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Frequently asked questions
There are several recipes that use eggplant and mushrooms, including a smoky eggplant, mushroom, and chickpea stew, a vegetarian-friendly spicy eggplant stir-fry with mushrooms, and roasted eggplant and mushrooms.
The ingredients used in this stew include eggplant, mushrooms, chickpeas, onion, garlic, cumin, coriander, red chili powder, smoked paprika, pepper, tomato paste, and water or vegetable broth.
The eggplant cubes are microwaved in a glass container with a microwave-proof lid. The mushrooms are marinated and then cooked with ingredients like kale, quinoa, buckwheat, and millet.
In addition to eggplant and mushrooms, this recipe also includes zucchini, onion, tomato paste, garlic, basil, salt, and pepper.
Yes, some variations include adding zucchini, cherry tomatoes, spinach, or other greens. For a more authentic Asian flavor, a wok can be used to cook the eggplant before adding the mushrooms. Salting the eggplant before cooking can also reduce bitterness and improve texture.
