Masala Mushroom and Eggplant (Aubergine)

Recipe by MrsMM
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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