Get ready to elevate your cooking game with these 20 flavorful eggplant and mushroom recipes, perfect for every occasion! Whether you’re a culinary novice or a seasoned chef, this list has something for everyone. From classic comfort dishes to innovative twists on international cuisine, we’ve got you covered.
In this article, we’ll be exploring the world of eggplant and mushrooms, two ingredients that are often underutilized in our kitchens but pack a punch when combined. With their meaty texture and versatility, it’s no wonder why these two veggies have become staples in many cuisines around the globe.
From hearty casseroles to quick and easy stir-fries, we’ll be sharing recipes that will satisfy your cravings and impress your friends and family. So grab a pen and paper, and let’s get cooking!
Grilled Eggplant and Mushroom Skewers
Elevate your outdoor cooking with this flavorful and easy-to-make recipe. Perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), stems removed and caps quartered
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together garlic, olive oil, salt, black pepper, and paprika.
3. Add the eggplant slices and mushrooms to the bowl; toss to coat with the marinade.
4. Thread 3-4 pieces of eggplant and mushroom onto each skewer.
5. Grill for 8-10 minutes per side, or until the vegetables are tender and lightly charred.
6. Serve hot with your favorite sides and enjoy!
Cooking Time: 16-20 minutes
Eggplant and Mushroom Stir-Fry
A flavorful and healthy stir-fry dish that combines the tender eggplant with savory mushrooms, all cooked to perfection in a wok or large skillet.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 cup mixed mushrooms (such as bell, button, and cremini), sliced
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the wok or large skillet over medium-high heat.
2. Add 1 tablespoon of oil and swirl it around to coat the pan.
3. Add the sliced eggplant and cook for 3-4 minutes, or until tender and lightly browned.
4. Remove the eggplant from the pan and set aside.
5. In the same pan, add the remaining 1 tablespoon of oil, minced garlic, and sliced mushrooms.
6. Cook for 2-3 minutes, stirring frequently, until the mushrooms release their moisture and start to brown.
7. Add the cooked eggplant back into the pan and stir in soy sauce and oyster sauce (if using).
8. Season with salt and pepper to taste.
9. Garnish with chopped green onions (if desired) and serve hot.
Cooking Time: 15-20 minutes
Creamy Eggplant and Mushroom Pasta
A rich and flavorful pasta dish that combines the earthiness of mushrooms with the velvety texture of eggplant, all wrapped up in a creamy sauce.
Ingredients:
– 8 oz pasta of your choice (e.g. spaghetti or linguine)
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 cups mixed mushrooms (e.g. cremini, shiitake, and button), sliced
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add eggplant and cook for 3-4 minutes per side, or until tender and lightly browned. Remove from heat and set aside.
3. In the same skillet, add mushrooms and garlic. Cook for 5-6 minutes, or until mushrooms release their moisture and start to brown.
4. Add heavy cream to the skillet, stirring to combine with mushrooms and garlic. Bring mixture to a simmer and cook for an additional 2-3 minutes, or until sauce has thickened slightly.
5. Combine cooked pasta, eggplant, and mushroom cream sauce. Toss to coat, adding reserved pasta water if needed. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Stuffed Eggplant with Mushroom Filling
Eggplant is a versatile vegetable that can be used in a variety of dishes, from pasta sauces to stuffed and baked recipes. This stuffed eggplant recipe combines the natural sweetness of the eggplant with the earthy flavor of mushrooms.
Ingredients:
– 2 large eggplants
– 1 cup fresh mushrooms (button or cremini), finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, combine mushrooms, onion, garlic, olive oil, oregano, salt, and pepper. Mix well.
4. Stuff each eggplant half with the mushroom mixture, dividing it evenly among the two.
5. Sprinkle Parmesan cheese over the filling.
6. Place the stuffed eggplants on a baking sheet lined with parchment paper and bake for 30-40 minutes, or until the eggplant is tender and the filling is heated through.
Eggplant and Mushroom Lasagna
A creative twist on classic lasagna, this eggplant and mushroom version offers a meatless and flavorful alternative. Thin slices of roasted eggplant and sautéed mushrooms add depth and texture to this Italian-inspired dish.
Ingredients:
– 2 large eggplants
– 1 cup fresh mushrooms (such as cremini or shiitake), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup lasagna noodles
– 1 cup marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast eggplant slices in the oven for 30 minutes, or until tender. Let cool.
3. Sauté mushrooms, onion, and garlic in olive oil until softened.
4. Cook lasagna noodles according to package instructions.
5. In a large bowl, combine marinara sauce, ricotta cheese, mozzarella cheese, and Parmesan cheese.
6. Assemble the lasagna by layering cooked eggplant, mushroom mixture, noodles, and cheese mixture.
7. Top with additional mozzarella cheese and bake for 25-30 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Roasted Eggplant and Mushroom Salad
Roasted Eggplant and Mushroom Salad
Transform humble eggplants and mushrooms into a rich and flavorful salad perfect for a light lunch or as a side dish.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 cup cremini mushrooms, sliced
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant slices with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and lightly caramelized.
3. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add mushrooms and cook until they release their moisture and start to brown (about 5 minutes).
4. In a large bowl, combine roasted eggplant, cooked mushrooms, balsamic vinegar, and dried oregano. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Eggplant and Mushroom Curry
This flavorful curry combines tender eggplant and mushrooms with aromatic spices, perfect for a weeknight dinner or special occasion. With its rich and creamy sauce, you’ll want to serve it over rice, naan, or roti.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add mushrooms and cook until they release their liquid and start browning, about 5 minutes.
4. Add eggplant, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for an additional 5 minutes.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer the curry for 10-15 minutes or until the sauce has thickened slightly.
Cooking Time: 25-30 minutes
Eggplant and Mushroom Risotto
A creamy and flavorful Italian-inspired dish that combines the rich flavors of roasted eggplant, earthy mushrooms, and aromatic risotto.
Ingredients:
– 1 large eggplant, sliced into 1-inch thick rounds
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable broth, warmed
– 1 cup Arborio rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the eggplant slices for 20-25 minutes or until tender.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
4. Add Arborio rice and stir to combine with the mushroom mixture. Cook for 1 minute.
5. Gradually add warmed vegetable broth, stirring constantly, and cooking for 20-25 minutes or until rice is tender.
6. Stir in roasted eggplant slices and season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 40-45 minutes
Eggplant and Mushroom Pizza
Eggplant and Mushroom Pizza Recipe
Eggplant and Mushroom Casserole
A hearty, flavorful casserole that combines the richness of eggplant with the earthiness of mushrooms.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms, onion, and garlic in olive oil until tender.
3. Arrange half of the eggplant slices in a 9×13-inch baking dish.
4. Spread the mushroom mixture over the eggplant, followed by half of the cheddar cheese and half of the breadcrumbs.
5. Repeat the layers, finishing with a layer of cheddar cheese and breadcrumbs on top.
6. Bake for 35-40 minutes or until the casserole is golden brown and the eggplant is tender.
Cooking Time: 35-40 minutes
Eggplant and Mushroom Soup
Eggplant and Mushroom Soup Recipe
A flavorful and comforting soup that combines the earthy sweetness of eggplant with the savory richness of mushrooms.
Ingredients:
– 2 medium eggplants, chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the eggplant and cook, stirring occasionally, until it starts to soften, about 5-7 minutes.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Pour in the vegetable broth and bring to a simmer.
6. Reduce heat and let soup simmer for 15-20 minutes or until eggplant is tender.
7. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Eggplant and Mushroom Tacos
A flavorful twist on traditional tacos, this recipe combines the richness of eggplant with the earthiness of mushrooms.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 corn tortillas
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss eggplant and mushrooms with olive oil, cumin, smoked paprika, salt, and pepper.
3. Grill eggplant and mushrooms for 3-4 minutes per side, until tender and slightly charred.
4. Meanwhile, sauté onion and garlic in a separate pan until softened.
5. Assemble tacos by placing grilled eggplant and mushroom slices onto tortillas, followed by sautéed onion mixture.
6. Add desired toppings and serve immediately.
Cooking Time: 20-25 minutes
Eggplant and Mushroom Burgers
Eggplant and Mushroom Burgers: A Creative Twist on a Classic Favorite
Take your burger game to the next level with this unique recipe that combines the flavors of eggplant, mushrooms, and cheese. Perfect for vegetarians or anyone looking for a meatless meal option.
Ingredients:
• 2 large eggplants, sliced into 1/4-inch thick rounds
• 1 cup mixed mushrooms (button, cremini, shiitake), sliced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 hamburger buns
• Optional: lettuce, tomato, avocado, and your favorite toppings
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, toss together eggplant slices, mushrooms, breadcrumbs, Parmesan cheese, garlic, salt, and pepper.
3. Place the mixture on a baking sheet lined with parchment paper and drizzle with olive oil.
4. Bake for 20-25 minutes or until the eggplant is tender and lightly browned.
5. Assemble burgers by placing a slice of eggplant-mushroom mixture onto each hamburger bun.
Cooking Time: 20-25 minutes
Eggplant and Mushroom Quiche
A savory quiche filled with roasted eggplant and mushrooms, perfect for a cozy brunch or dinner.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 cup fresh mushrooms (such as cremini or shiitake), sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 large egg
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast the eggplant slices on a baking sheet lined with parchment paper for 20-25 minutes, or until tender.
3. In a skillet, sauté the mushrooms, onion, and garlic in a little olive oil until softened.
4. In a separate bowl, whisk together the cream, egg, salt, and pepper.
5. Roll out the pie crust and place it in a 9-inch tart pan.
6. Arrange the roasted eggplant slices on the bottom of the crust, followed by the mushroom mixture.
7. Pour the cream mixture over the filling, then sprinkle with cheddar cheese.
8. Bake for 35-40 minutes, or until the quiche is set and golden brown.
Cooking Time: 45-50 minutes
Eggplant and Mushroom Stew
A hearty and flavorful vegetarian stew that combines the earthy sweetness of eggplant with the meaty texture of mushrooms.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 cup fresh mushrooms (button or cremini), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant and cook until browned on both sides, about 5 minutes. Remove from skillet and set aside.
3. Add the mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes.
4. Add the onion and garlic to the skillet and cook until the onion is translucent.
5. Add the thyme, salt, and pepper to the skillet and stir to combine.
6. Add the diced tomatoes and cooked eggplant back to the skillet. Stir to combine.
7. Simmer the stew for 15-20 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Eggplant and Mushroom Kebabs
Eggplant and Mushroom Kebabs Recipe
Get ready to delight your taste buds with this flavorful and easy-to-make recipe that combines the tender sweetness of eggplant with the earthy goodness of mushrooms. This kebab dish is perfect for a quick dinner or as an appetizer for a gathering.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 cup mixed mushrooms (such as button, cremini, and shiitake), cleaned and stemmed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: fresh parsley or oregano leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, lemon juice, salt, and pepper.
3. Add the sliced eggplant and mushrooms to the bowl; toss to coat with marinade.
4. Thread 2-3 pieces of marinated eggplant and mushrooms onto each skewer, leaving a small space between each piece.
5. Grill kebabs for 8-10 minutes per side, or until eggplant is tender and slightly charred.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 16-20 minutes
Eggplant and Mushroom Stuffed Peppers
This recipe combines the earthy flavors of eggplant and mushrooms with the sweetness of bell peppers, creating a satisfying and healthy dish perfect for a quick weeknight meal.
Ingredients:
– 4 large bell peppers, any color
– 1 medium eggplant, diced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add eggplant and cook until tender, about 5 minutes.
4. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-7 minutes.
5. Stuff each bell pepper with the eggplant-mushroom mixture, filling to the top.
6. Cover baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and sprinkle with cheddar cheese (if using). Return to oven and bake for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Eggplant and Mushroom Panini
This Italian-inspired panini is a flavorful twist on the classic sandwich, featuring roasted eggplant, sautéed mushrooms, and melted mozzarella cheese.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 4 slices of bread ( Ciabatta or Focaccia work well)
– 2 cups shredded mozzarella cheese
– Optional: 1/4 cup chopped fresh basil for garnish
Instructions:
1. Preheat a grill pan or skillet over medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt, pepper, and garlic. Grill the eggplant until tender and lightly charred.
3. In the same pan, add the mushrooms and cook until they release their moisture and start to brown.
4. Assemble the panini by spreading a layer of mushrooms on each bread slice, followed by an eggplant slice and a sprinkle of mozzarella cheese.
5. Place the sandwiches under the broiler for 2-3 minutes or until the cheese is melted and bubbly.
6. Serve immediately and garnish with chopped basil if desired.
Cooking Time: 15-20 minutes
Eggplant and Mushroom Gnocchi
Get ready to delight your taste buds with this creative twist on traditional gnocchi! This recipe combines the rich flavors of roasted eggplant, mushrooms, and Parmesan cheese in a light and airy dough.
Ingredients:
– 2 large eggplants
– 1 cup fresh mushrooms (such as cremini or shiitake), sliced
– 1/4 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1/4 cup semolina flour
– 1 egg, lightly beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplants for 30-40 minutes or until tender.
3. Cook the mushrooms in a skillet with a little olive oil until softened.
4. In a mixing bowl, combine the roasted eggplant, cooked mushrooms, Parmesan cheese, flours, and beaten egg. Mix well to form a dough.
5. Divide the dough into 4 equal pieces. Roll each piece into a long rope, then cut into 1-inch (2.5 cm) pieces.
6. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes or until they float to the surface.
7. Serve with your favorite sauce and garnish with chopped parsley if desired.
Cooking Time: 45 minutes
Eggplant and Mushroom Frittata
Eggplant and Mushroom Frittata Recipe
This Mediterranean-inspired frittata combines the flavors of roasted eggplant, earthy mushrooms, and rich eggs for a satisfying brunch or dinner.
Ingredients:
– 2 large eggs
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 cups mixed mushrooms (button, cremini, shiitake), cleaned and sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5-7 minutes.
4. Add the eggplant slices; cook for an additional 2-3 minutes or until they begin to soften.
5. In a large bowl, whisk together the eggs and a pinch of salt.
6. Pour the egg mixture over the vegetables in the skillet.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the eggs are set and the frittata is golden brown.
8. Remove from the oven and let cool slightly before slicing and serving.
Cooking Time: 30-40 minutes
Summary
Discover the versatility of eggplant and mushrooms with these 20 flavorful recipes perfect for any occasion. From classic pasta dishes to international-inspired curries and tacos, this collection has something for everyone. Enjoy grilled skewers or roasted salads, creamy risottos or savory casserole. Stuff bell peppers or make a hearty stew. Whether you’re a vegetarian, flexitarian, or just looking for new recipe ideas, these eggplant and mushroom combinations will inspire your next meal.
Leave a Reply