Recipe: Eggplant with mushrooms step by step with pictures | Handy.Recipes

Eggplant with mushrooms

Cooked Eggplant with Mushrooms

Time to cook: 40 minutes

Total Servings: 6

Nutritional Value

I've read many recipes that say to salt eggplants first, then let them drain, only then roast them, and other similar preparations of this very tasty vegetable. I've been cooking faster, I think tastier, eggplants for years, I think that the salty juice drains everything useful and they are not as tender in my opinion as I cook. And I save time by salting at the end of cooking, as I do with all vegetables.

Author of the recipe

Ingredients for Eggplant with Mushrooms:

  • Eggplant (I used 2 pieces of eggplant about 350g each.) - 700 g
  • Mushrooms (I had some ready made in the freezer, but I like fresh champignons too) - 300 g
  • Onions (one large onion) - 100 g
  • Sunflower oil (approximate amount to be used twice.) - 70 ml
  • Salt (to taste, I salt with a minimum amount)
  • Spices (I have a set from "Santa Maria", which includes 2-3 kinds of peppers, citric acid)
  • Soy sauce (to your liking, you can use your own taste.) - 30 ml
  • Sweet pepper (You can have bell pepper of any color. I had white in the fridge, but I've cooked without it occasionally) - 100 g

How to cook eggplant with mushrooms step by step with photos

Prepare eggplants, peppers + onions, mushrooms for hot cooking

Peel the eggplants from their skin, having washed all the mushrooms and vegetables beforehand, peel the skin of the onions. Here are the tools I use: a kitchen knife and a vegetable peeler, an invaluable tool that is very easy to use to peel eggplant, potatoes, pumpkin and other hard or soft peeled vegetables. You can see the spice rack and soy sauce in the photo "Kikkoman"

Arbitrarily diced eggplants, place them in a frying pan (a large one is handy, mine is 28 cm), preferably 1 layer, and heat some oil in it. Fry cubes with a chopstick on high heat for 10-15 minutes, adding oil so that the eggplants get saturated with it. They will be burnt on the crusts. At the very end, lightly! season lightly

Put the pan at an angle, so the eggplant will be up and the oil will drip down as much as possible. Spoon the oil into a jar before the next step. and collect the oil as much as possible to drain the eggplants. This takes very little time

At the same time as the eggplants, I steamed the mushrooms in another pan, adding oil at the end. All on high heat. When cooking fresh mushrooms, I sliced them into 5 mm slices and cut the caps in half if the mushrooms were more than 3 cm in diameter. They have a lot of moisture, so evaporate it too on a high heat. Season a little

Put the eggplants and mushrooms in bowls. The 2nd stage - the onions and peppers, prepared earlier: clean, chopped.. Fry onion in the same oil - and a lot of it remains after the eggplant, rather stew until it becomes transparent and soft, also quickly over a high heat, stirring constantly.

Peppers, too, quickly, so that they become soft over a low heat

All in a large frying pan and now add the spices - all to taste and a couple of spoonfuls of soy sauce - also to taste. Mix everything on the fire, let it simmer for a few minutes, and that's it, the dish is ready! Yesterday I served it with mashed potatoes. I'll add more about the greens. I didn't have them this time, but you can add dill and coriander. In general, the kitchen is a flight of fancy. It never hurts to experiment...

Nutritional Value:

Whole Dish:
972 Calories
17.9 g
72.7 g
409.9 g
Per Serving:
162 Calories
3 g
12.1 g
68.3 g
74.2 Calories
1.4 g
5.5 g
31.3 g

Salt, Soy Sauce, Spicy, Hot, Onions, Spices, Sunflower Oil, Tender, Mushroom, Bell peppers, Starters, Hors d'oeuvres, Can

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