Easiest Way to Make Delicious Sautéed Eggplant and Mushrooms with Herbs

Sautéed Eggplant and Mushrooms with Herbs. Great recipe for Sautéed Eggplant and Mushrooms with Herbs. Simply flavored eggplant & mushrooms with a hint of garlic and herbs. Sautéing and then cooking with the lid on "steams" the eggplant to help make it soft and juicy!

Spread the eggplant out on the pan and return to the oven. Remove from the oven, toss with garlic and herbs. Stuffed mushrooms recipe with step by step photos - simple, easy and tasty recipe of baked stuffed mushrooms. You can cook Sautéed Eggplant and Mushrooms with Herbs using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sautéed Eggplant and Mushrooms with Herbs

1. It's 1 of medium eggplant.
2. Prepare 1 of pack mushrooms, any kind.
3. Prepare 1 clove of garlic.
4. You need 2 Tbsp of olive oil.
5. It's 2 of sprigs thyme.
6. It's 6 leaves of basil.
7. It's to taste of Salt & pepper.

For the stuffing, I have used the mushroom stalks with herbs and cheese. Also I have made the recipe with white button mushrooms. You can also use cremini mushrooms. You can choose the spices, herbs and stuffings to suit your taste.

Sautéed Eggplant and Mushrooms with Herbs instructions

1. Crush garlic. Put olive oil and garlic in pot and heat on low until fragrant..
2. Add eggplant and sauté for 2-3 minutes until coated in oil..
3. Add mushrooms and thyme and briefly sauté. Sprinkle with a little salt & pepper. Put on lid (this will create steam inside the pot that will help cook your eggplant without burning).
4. Cook for 4 minutes with the lid on, stirring 2 or 3 times during that time..
5. When eggplant is cooked, toss in the basil leaves and briefly sauté. Adjust taste with salt & pepper. Bon apetit!.

These sauteed mushrooms with fresh garlic and herbs are the best you will ever taste! Mix the sautéed vegetables with the bread crumbs and spices. In a separate bowl, whisk together the cream of mushroom soup and the milk. Stir until smooth and there are no more chunks of condensed soup. Pour the soup and milk in with the eggplant mixture and stir well so that it is evenly incorporated.

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