Best 3 Baked Mushrooms And Aubergine Recipes
Dive into a culinary journey with our enticing baked mushrooms and aubergine recipes, a delightful symphony of flavors that will tantalize your taste buds. From the classic combination of earthy mushrooms and succulent aubergine to creative twists featuring tangy tomatoes, gooey cheese, and aromatic herbs, our collection promises a delectable experience for every palate. Whether you're a vegetarian seeking hearty and satisfying dishes or a meat-lover looking for a flavorful side, these recipes offer a diverse range of options to suit your preferences. Get ready to embark on a culinary adventure where each bite is a celebration of fresh, wholesome ingredients and culinary artistry.
Here are our top 3 tried and tested recipes!
AUBERGINES FILLED WITH SPINACH & MUSHROOMS
A hearty, slow-roasted dish that looks as stunning as it tastes
Provided by Good Food team
Categories Dinner, Main course, Supper, Vegetable
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
- Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
- Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
- Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
- In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
- Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.
Nutrition Facts : Calories 286 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 0.94 milligram of sodium
QUICK MUSHROOMS, AUBERGINES & PEPPERS
Try this superhealthy BBQ veggie dish - full of vitamin C and folic acid
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don't peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.
Nutrition Facts : Calories 156 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium
EASY BAKED MUSHROOMS
Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Choose the right mushrooms and eggplant: Use firm, fresh mushrooms and eggplant with no blemishes or bruises. For mushrooms, cremini, shiitake, or oyster mushrooms are all good choices. For eggplant, look for small to medium-sized ones with smooth, unblemished skin.
- Slice the mushrooms and eggplant evenly: This will help them cook evenly. For mushrooms, slice them about 1/4-inch thick. For eggplant, slice them about 1/2-inch thick.
- Marinate the mushrooms and eggplant: This will help them absorb flavor and stay moist during baking. For the mushrooms, use a mixture of olive oil, balsamic vinegar, garlic, thyme, and rosemary. For the eggplant, use a mixture of olive oil, garlic, paprika, cumin, and coriander.
- Roast the mushrooms and eggplant until tender: The mushrooms should be browned and the eggplant should be soft and slightly caramelized. This will take about 20-25 minutes for the mushrooms and 30-35 minutes for the eggplant.
- Serve the mushrooms and eggplant as a side dish or appetizer: They can also be added to salads, pasta dishes, or pizzas.
Conclusion:
This recipe for Baked Mushrooms and Aubergine is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. The mushrooms and eggplant are roasted until tender and flavorful, and the balsamic vinegar and herbs add a delicious touch. This recipe is also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and tasty dish, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
