Masala Mushroom and Eggplant (Aubergine) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I took techniques from different things I'd read, and came up with this fantastic dish. It's relatively easy for a weeknight meal, or beginner cook. We ate this with tortillas in place of chapati, but you could eat it with naan, roti, or even rice. This is almost like baingan bharta. *Note: this IS spicy, so adjust the red chili if it you need. 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 |
Directions:
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!
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