Masala Mushroom and Eggplant Aubergine
Dive into the bold and aromatic world of Indian-inspired cuisine with this Masala Mushroom and Eggplant Aubergine recipe. This vibrant vegetarian dish combines tender eggplant and meaty mushrooms with a flavorful medley of spices like cumin, turmeric, and garam masala, all simmered in a rich tomato-based masala sauce. Perfectly balanced with the freshness of garlic, ginger, and cilantro, this hearty dish pairs beautifully with fluffy basmati rice, naan, or roti. Ready in just 45 minutes and packed with wholesome ingredients, it’s a simple yet satisfying way to bring restaurant-style Indian flavors to your table. Perfect for spice lovers and vegetarians alike, this dish is a must-try for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 250 grams Mushrooms
- 1 large Onion
- 2 medium-sized Tomatoes
- 4 cloves Garlic cloves
- 1 inch piece Ginger
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh cilantro (coriander leaves)
- 1 teaspoon Salt
- 0.25 cup Water
Instructions
Wash the eggplants and mushrooms thoroughly. Slice the eggplants into cubes and the mushrooms into halves or quarters based on their size.
Finely chop the onion, tomatoes, garlic, and ginger.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds to the hot oil and let them sputter for about 30 seconds to release their aroma.
Stir in the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Mix in the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Toast the spices for 30 seconds to enhance their flavor.
Add the chopped tomatoes and cook until they soften, about 5 minutes, stirring occasionally to prevent sticking.
Stir in the eggplant cubes, ensuring they are well coated with the spice mixture. Cover and cook for 10 minutes, stirring occasionally.
Add the mushrooms and water, mixing well. Cover again and cook for another 7-8 minutes until the mushrooms and eggplant are tender.
Sprinkle the garam masala over the dish and mix well.
Turn off the heat and garnish with freshly chopped cilantro leaves.
Serve hot with rice, naan, or any flatbread for a delicious meal.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 29.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 43.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3749 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
