Vegan Eggplant and Mushroom Delight

Maggie Flynn

Maggie Flynn

about 1 year ago

This vegan dish is a delicious and healthy way to enjoy eggplant and mushrooms. The combination of flavors and textures is sure to please your taste buds!

Cooking Time

45 minutes

Serving Size

4 servings

Nutrition Per Serving

Cal

120

Protein

5g

Fat

5g

Sat Fat

1g

Carbs

16g

Chole

0mg

Fiber

6g

Sugar

8g

Sodium

300mg

Ingredients

  • 1 large eggplant
  • 1 lb mushrooms
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup vegetable broth

Instructions

  • Preheat oven to 375°F.
  • Slice eggplant into 1/4 inch rounds and place on a baking sheet.
  • Brush both sides of eggplant with olive oil and sprinkle with salt and pepper.
  • Bake eggplant for 20 minutes, flipping halfway through.
  • While eggplant is baking, slice mushrooms and chop onion and garlic.
  • Heat olive oil in a large skillet over medium heat.
  • Add onion and garlic and sauté for 2-3 minutes.
  • Add mushrooms and sauté for 5-7 minutes, until mushrooms are tender.
  • Add oregano, basil, salt, and pepper to the skillet and stir to combine.
  • Add vegetable broth to the skillet and stir to combine.
  • Reduce heat to low and simmer for 5-7 minutes, until the sauce has thickened.
  • Serve eggplant rounds topped with mushroom sauce.

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