Eggplant stewed with mushroom is a hearty, flavorful dish that combines tender eggplant and savory mushrooms simmered together in a rich sauce. The mushrooms add depth and earthiness, while the eggplant becomes soft and absorbs the flavors beautifully. It makes a great side or main when served with rice, bread, or pasta. This recipe serves 3 to 4 people.
Ingredients
2 medium eggplants, cut into cubes
200g mushrooms (button or cremini), sliced
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 can (400g) diced tomatoes or 2 fresh tomatoes, chopped
1 teaspoon dried oregano or thyme
Salt and black pepper to taste
Fresh parsley or coriander for garnish
How to Make Eggplant Stewed with Mushroom
Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Add the eggplant cubes and cook for about 5–7 minutes, stirring occasionally until they start to soften.
Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
Stir in the diced tomatoes, oregano or thyme, salt, and pepper.
Reduce the heat to low, cover the pan, and let it simmer gently for 15–20 minutes, stirring occasionally, until the eggplant is fully tender and the flavors have blended.
Taste and adjust seasoning if needed.
Garnish with fresh parsley or coriander before serving.
Serving Suggestions
Serve hot as a side dish with rice, couscous, or crusty bread. It also works well as a topping for pasta or a filling for wraps.
Eggplant stewed with mushroom is a simple, tasty dish with rich, earthy flavors and tender textures. It’s a wholesome way to enjoy vegetables in a comforting meal.
