Masala Mushroom And Eggplant (Aubergine) Recipe

Name: Masala Mushroom And Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 eggplant, cut into 1-inch cubes with skin on; 8 ounces sliced fresh mushrooms; 1 large onion, chopped; 1 garlic clove, chopped; 3 garlic cloves, crushed; 1 (14 ounce) can diced tomatoes; 2 teaspoons garam masala; 1 teaspoon red chili powder; 1 teaspoon turmeric; 2 tablespoons nonfat yogurt; salt; 6 cups water, for boiling

Servings: persons

1 tablespoon oil
1 eggplant, cut into 1-inch cubes with skin on
8 ounces sliced fresh mushrooms
1 large onion, chopped
1 garlic clove, chopped
3 garlic cloves, crushed
1 (14 ounce) can diced tomatoes
2 teaspoons garam masala
1 teaspoon red chili powder
1 teaspoon turmeric
2 tablespoons nonfat yogurt
salt
6 cups water, for boiling

1
Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
2
While the eggplant is boiling, heat oil in skillet over med-high heat.
3
Add onion, sauteing until clear/golden, about 5 minutes
4
Add crushed garlic cloves and saute for added 2 minutes.
5
Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
6
Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
7
Remove from heat.
8
Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
9
Serve hot and enjoy!

3406

kcal

Calories

364

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon oil, 1 eggplant, cut into 1-inch cubes with skin on, 8 ounces sliced fresh mushrooms, 1 large onion, chopped, and more.

Yes, Masala Mushroom And Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Masala Mushroom And Eggplant (Aubergine)

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