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    You are in: Home / Recipes / Masala Mushroom and Eggplant (Aubergine) Recipe
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    Masala Mushroom and Eggplant (Aubergine)

    Masala Mushroom and Eggplant (Aubergine). Photo by Brian Holley

    1/1 Photo of Masala Mushroom and Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    MrsMM's Note:

    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.

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    Units: US | Metric


    1. 1
      Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
    2. 2
      While the eggplant is boiling, heat oil in skillet over med-high heat.
    3. 3
      Add onion, sauteing until clear/golden, about 5 minutes
    4. 4
      Add crushed garlic cloves and saute for added 2 minutes.
    5. 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. 6
      Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
    7. 7
      Remove from heat.
    8. 8
      Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
    9. 9
      Serve hot and enjoy!

    Ratings & Reviews:

    • on April 03, 2013


      Great recipe, easy and low fat too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2008


      Fabulous, easy recipe - thanks so much! I made this with Brian H's Indian Stuffed Roast Chicken Indian Style Stuffed Roast Chicken and Mattar Paneer Mattar Paneer. We had a surplus of tomatoes so I used fresh tom's diced. We'll be making this again really soon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2008


      Simply great. As we are garlick lovers, I´ve doubled the amount of it. I´ve also boiled the eggplant in beef broth and as I didn´t have any yogurt, I´ve replaced it with sour cream. Thanks for posting'

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Masala Mushroom and Eggplant (Aubergine)

    Serving Size: 1 (691 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 125.0
    Calories from Fat 37
    Total Fat 4.2 g
    Saturated Fat 0.5 g
    Cholesterol 0.1 mg
    Sodium 242.0 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 6.8 g
    Sugars 9.6 g
    Protein 4.9 g

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