Masala Mushroom and Eggplant (Aubergine)

Submitted by MrsMM

"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."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

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!

Reviews

[andreafortunoff]

Great recipe, easy and low fat too!

 

[Andrea-Oz]

Fabulous, easy recipe - thanks so much! I made this with Brian H's Indian Stuffed Roast Chicken Recipe #302800 and Mattar Paneer Recipe #85853. We had a surplus of tomatoes so I used fresh tom's diced. We'll be making this again really soon!

 

[Malke]

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'

 

[Brian Holley]

At last a chance to review one of your recipes. What a pity that I can't email you. This is a very simple recipe, I made it in less than the stated time, but, the result was super. I am adding this recipe to my Indian cookbook, it's that good. I followed the recipe as written but added a touch of salt for my personal taste and dressed with a few coriander leaves as a garnish. We ate this along with curried chicken, as a vegetable dish, the two went well together. Thanks for posting, now perhaps we can see a few more of your Indian recipes on Zaar. All the best wishes Brian Holley