Eggplant and Mushroom Sauté

(3 votes)

1-1/2 tablespoons olive oil
1 clove garlic, minced
1 pound eggplant, cut into 1/2 inch strips
1/2 pound mushrooms, halved
1/4 cup stock
1/4 teaspoon salt optional, or to taste
2 tablespoons parsley, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic and eggplant strips 3-4 minutes, stirring frequently, until lightly browned. Stir in mushrooms and sauté 4 minutes or until mushrooms turn golden. Add stock. Cover skillet and simmer 4-5 minutes or until eggplant is tender and liquid is absorbed. Season with salt and pepper to taste. Sprinkle with parsley.


Comments:

I LOVED THIS RECIPE! The family did too! Great side dish idea!
Caroline, Amarillo

Is the eggplant supposed to sponge up the oil? Only one side got any oil on it... Wondering if I've done something wrong...
Anonymous, Location not stated.


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