Savory Aubergine Mushroom Recipe for Healthy Meals

Looking for a delightful dish that highlights the rich flavors of aubergine and mushrooms? This aubergine mushroom recipe is not only easy to make but also a celebration of wholesome ingredients. It’s perfect for anyone seeking a filling vegetarian meal that doesn’t compromise on taste.

Aubergine, also known as eggplant, pairs beautifully with earthy mushrooms in this dish, creating a satisfying medley that is both nutritious and delicious. Whether you’re following a Mediterranean-style diet or just want to enjoy a meatless meal, this recipe is sure to please.

Rich in vitamins and minerals, both aubergine and mushrooms offer numerous health benefits. Aubergine is a low-calorie vegetable high in antioxidants, while mushrooms provide essential nutrients like vitamin D and selenium. Together, they make for a nourishing combination that will keep you feeling great.

Aubergine Mushroom Delight: Your New Favorite Recipe

This aubergine mushroom recipe is a flavorful vegetarian dish that combines tender aubergine with umami-rich mushrooms in a mouthwatering sauté. It’s seasoned simply to allow the natural flavors to shine, and it pairs well with grains or as a stand-alone meal.

Ingredients

• 1 large aubergine, diced
• 250g mushrooms, sliced (preferably cremini or shiitake)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)
• Cooked quinoa or rice for serving (optional)

Instructions

1. Prepare the Vegetables: Start by dicing the aubergine and slicing the mushrooms. Mince the garlic and chop the onion.
2. Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Cook the Aubergine: Add the diced aubergine to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the aubergine is tender and slightly browned.
4. Add the Mushrooms: Stir in the sliced mushrooms and dried oregano. Cook for another 5 minutes, or until the mushrooms are tender and have released their moisture. Season with salt and pepper to taste.
5. Serve: Remove from heat and transfer the mixture to a serving dish. Garnish with fresh basil or parsley, if desired. Serve warm over cooked quinoa or rice, or enjoy it on its own.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutrition Information

• Servings: 4
• Calories: 180kcal
• Fat: 10g
• Protein: 5g
• Carbohydrates: 20g