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.
Recipe by The Lady 8 Home at https://www.thelady8home.com/eggplant-mushroom-boats/