Italian Eggplant and Mushrooms Recipe

Italian Eggplant and Mushrooms Recipes

Ingredients :

3/4 pound

2 tsp


1 tbsp

1 cup


1/3 cup

1 tbsp

baby purple and white eggplants


clove garlic, finely chopped

chopped fresh basil

sliced fresh mushrooms

medium size green pepper, cut into thin strips


olive oil

Method :
  1. Trim the eggplants and cut them lengthwise into 1/4" slices.
  2. Arrange the slices in a single layer on a large plate.
  3. Sprinkle them with the salt and let stand for 10 minutes.
  4. Rinse well and drain in a large coriander.
  5. Lay a sheet of paper towel on a microwavable plate.
  6. Put the eggplant slices in the center of the paper towel and top with the garlic, basil, mushrooms and green pepper.
  7. Fold the corners of the paper towel over the vegetables.
  8. Top with another sheet and tuck the corners under the packet.
  9. Pour the water evenly over the packet and microwave on high 100% for 61/2-9 minutes, until the vegetables are tender, rotating the plate once during cooking.
  10. Remove the packet from the microwave and let stand for 2 minutes.
  11. Open the packet, arrange the vegetables in a bowl and sprinkle them with the olive oil just before serving.

Serves 2-4

Combining tender young purple and white eggplants looks picturesque, but if white eggplant is hard to find, the dish will taste good made with the purple ones.

Cooking Tip :

Salting eggplant before cooking leaches excess moisture form the vegetable. Be sure to rinse and drain it well.

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