Sautéed Eggplant and Mushrooms with Herbs
Simply flavored eggplant & mushrooms with a hint of garlic and herbs. Sautéing and then cooking with the lid on "steams" the eggplant to help make it soft and juicy! I like to serve this as a small plate or as tapas. The left over juices in the pot are excellent for dipping bread!!
Sautéed Eggplant and Mushrooms with Herbs
Simply flavored eggplant & mushrooms with a hint of garlic and herbs. Sautéing and then cooking with the lid on "steams" the eggplant to help make it soft and juicy! I like to serve this as a small plate or as tapas. The left over juices in the pot are excellent for dipping bread!!
Open in Cookpad AppSteps
- 1
Crush garlic. Put olive oil and garlic in pot and heat on low until fragrant.
- 2
Add eggplant and sauté for 2-3 minutes until coated in oil.
- 3
Add mushrooms and thyme and briefly sauté. Sprinkle with a little salt & pepper. Put on lid (this will create steam inside the pot that will help cook your eggplant without burning)
- 4
Cook for 4 minutes with the lid on, stirring 2 or 3 times during that time.
- 5
When eggplant is cooked, toss in the basil leaves and briefly sauté. Adjust taste with salt & pepper. Bon apetit!
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