Vegan Eggplant and Mushroom Delight
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!
Nutrition Per Serving
- 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
- 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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