Eggplant mushroom boats

close up eggplant boats

Once I worked with a really nice gentleman who was also social and a very cordial person. He was by nature helpful, and it was fun to work with him because he was always so positive.

Whenever anyone spoke with him, he gave them his undivided attention, listening to them with a rapt expression – and a twitching face. Now, whenever he concentrated on anything, his whole face would start twitching, especially his eyes, his face taking on a weird kind of lavicious expression.  Many people would get taken aback, even quit looking at him, their discomfort evident, while the poor guy was blissfully unaware of all the muscle gyrations going on in his face.

I don’t know where he is today, but I hope this small drawback didn’t hold him back from realizing his potential.

Today’s dish is where the eggplant truly realizes its potential of being a terrific vegetable that’s soft, succulent and versatile, rightfully deserving of its title of ‘king of vegetables’ (In India of course, but hey, this is an Indian recipe, so I guess it counts :D ). It’s a simple dish, made to look great just by the way it’s presented.

the eggplant boats

Instructions:

Slice mushrooms fine. Toss them around in salt and fry them in a tbsp oil. Slice chinese eggplants into halves. Marinade them with salt, turmeric, sugar and some oil. Keep aside.
slice mushrooms

fry mushrooms

marinade
In another pan, heat 2 tbsp oil, and fry onions. Once they soften, add ginger garlic paste. Add tomatoes and cook till soft. Put in coriander powder, red chili powder, 1 ts vinegar, 1 tsp of garam masala powder.

fry onions and ginger garlic pasteadd tomatoes

coriander powder
Add the mushrooms, and whipped yogurt and cook till done. You can also add kasuri methi (optional).

add mushrooms and yougurt

Heat some more oil in a non stick pan, and fry the eggplant slices till golden. Drain the eggplant, and lay them on a plate. Soak excess oil with a paper towel. Spoon on the mushroom mixture and garnish as you please.

shallow fry eggplant

until they are golden

Serve hot.

savoury boats

5.0 from 4 reviews
Eggplant mushroom boats
Author: 
 
Ingredients
  • 6 long eggplants
Marinate: liberal sprinkling of salt, turmeric, red chili powder, sugar, oil
  • 4 cups mushrooms (200gm) thinly sliced
  • 2 cups onions sliced or grated
  • 1 cup tomato cubed (or pureed)
  • 1 tbp ginger garlic paste
  • red chili powder
  • 1 tsp vinegar
  • 1 tsp garam masala p
  • 1 tbsp whipped yogurt
  • sugar and salt
  • 1 tsp kasuri methi (optional)
Instructions
  1. Wipe the eggplants with a damp cloth, cleave them into halves. Apply the marinade and keep aside.
  2. Heat 1 tbsp in a pan and fry the mushrooms on high heat. Once they brown, remove and keep aside (you can add salt if you want).
  3. In the same pan or a different one, heat some more oil and fry the onions. Once soft, add ginger garlic paste.
  4. Once the onion starts turning golden, add tomatoes and cook till soft.
  5. Add coriander powder, vinegar, red chili powder, garam masala powder.
  6. Add the mushrooms.
  7. Cook till done and oil starts floating.
  8. You cna add kasoori methi at this point (optional).
To cook the eggplant:
  1. In a frying pan, heat 2-3 tbsp of oil and shallow fry the eggplant till they are golden on the inside.
To serve:
  1. Pat excess oil off the eggplant, line them on a dish and pile mushroom on top. Garnish with cilantro, ketchop, grated paneer or any other topping of your choice.
  2. Serve hot.

beautiful eggplant boats

 

 

This is a vegetarian recipe, and goes very well as an appetizer, or served in the main course with roti, naan or rice. A few things to note:

The eggplant needs to be young and firm. Look for the ones that are shiny, clean, light and free of blemish. If an eggplant feels heavy, it might mean it is full of seeds and the flesh is dense, older, and it will be bitter and leathery. If it has brown spots, then it will not cook well and parts of it will coagulate, almost making it inedible.

 

ready to swim

10 comments for “Eggplant mushroom boats

  1. June 29, 2014 at 9:58 AM

    Love this eggplant boats, quick and filling too. surely try it.
    Linsy recently posted..Asian Store TripMy Profile

  2. June 29, 2014 at 10:04 AM

    Being a good listener is definitely an asset! I hope that that countered his facial expressions! :)

  3. June 30, 2014 at 5:41 AM

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  4. June 30, 2014 at 6:13 PM

    Your boats are definitely something to catch someone’s attention with :D
    Yum much?

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..CCU Undercover: Full Moon Thai w/ Menulog + Giveaway AnnouncementsMy Profile

  5. June 30, 2014 at 8:31 PM

    Oh baby I am drooling hard core!!!!! I love eggplant and the topping you made, calling my nameeee!!
    GiGi Eats recently posted..Have Some Balls on Your Birthday!My Profile

  6. July 1, 2014 at 12:09 AM

    These are perfect for the little Japanese eggplants that will soon be hitting the market. Thanks for sharing this great recipe!
    mjskit recently posted..Smothered In Red Chile SauceMy Profile

  7. July 1, 2014 at 8:02 AM

    These look magnificent. What a special dish it would be for me. I hope your old workmate is doing great things. :)
    Maureen | Orgasmic Chef recently posted..Carseldine Farmers and Artisan MarketMy Profile

  8. July 1, 2014 at 6:50 PM

    That poor man. I wonder what the cause was of his condition. I do hope he sought some treatment. I love the look of your vegetarian boats – so colourful and I’m sure, full of flavour xx
    Hotly Spiced recently posted..In My Kitchen, July 2014My Profile

  9. July 2, 2014 at 4:38 PM

    I love eggplant! Had some in pasta for lunch today, as a matter of fact. ;-) This looks so wonderful — I like making boats out of eggplants and zucchini and whatever. Good stuff — thanks.
    John@Kitchen Riffs recently posted..The Sherry Cobbler CocktailMy Profile

  10. July 6, 2014 at 10:46 AM

    I love being surrounded by positive people! I’m more pessimistic than positive so it’s actually a must. :D Love this eggplant dish! Eggplant is one of my favorite veggies that I always enjoy and this dish with mushrooms and spice sounds so delicious!
    Nami | Just One Cookbook recently posted..Berry Smoothie RecipeMy Profile

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