Garlic Marinated Eggplant and Mushrooms

This dish comes together quickly and easily, making the perfect side dish or topping for a salad! Easy to swap in any fresh herbs you have!

Open up a little! The process here that is simple yet important is the steaming component. The obvious rationale is texture, as softened veggies clearly are easier to eat, but the reason behind cooking goes deeper. By steaming until the mushrooms and eggplant are tender, you open up the vegetables to make them more absorbent, which works perfectly when placed in the marinade. For this reason, a slight cooling will keep you from burning yourself, but try to toss the veggies in the marinade while they are still warm to capitalize on that effect!

A dish for all temperatures! While I am cooking, it likely goes without saying that tasting is a fundamental part-call it culinary research, or just appetite temptations, but a fork is always present. An added bonus here is that it also helps to discover new things! While I was making this with the intention of chilling, as I tasted the warmed veggies tossed in the spices, I scooped out a little bowl to eat. It was delicious! So while you may want to continue and let this sit, served fresh and warm is a very tasty side (white wine vinegar becomes optional if serving fresh)!

Is your garden started to produce this beautiful purple produce?! Try out some of these other ideas:

Roasted Eggplant and Olive Salad

Spiced Lentils and Pine Nuts over Roasted Eggplant

Italian Sausage Eggplant Boats

Ginger Eggplant and Mushroom Stir-Fry

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

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Garlic Marinated Eggplant and Mushrooms

Hannah

This dish comes together quickly and easily, making the perfect side dish or topping for a salad! Easy to swap in any fresh herbs you have!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Salad, Side Dish, Snack

Cuisine American, French, Italian, Mediterranean

Servings 2

Equipment

• Steam Rack
• Stock Pot with Lid
• Kitchen knife
• Container with lid/mixing bowl I use the same container to chill

Ingredients

  

• 1 medium Eggplant
• 6 large Mushrooms I used baby bella
• 3 cloves Garlic
• 1/3 cup Olive Oil
• 2 sprigs Fresh Parsley
• 2 sprigs Fresh Thyme other herbs easily substituted!
• 1/2 squeezed Lemon
• 1/4 cup White Wine Vinegar
• 1/2 tsp Crushed Red Pepper
• Salt and Pepper

Instructions

 

• Fill the stock pot with about an inch of water and bring to a low boil.
• While water is heating up, cube eggplant and quarter mushrooms, placing in the steaming rack.
• Carefully place the steaming rack in the stock pot and cover, allowing about 5-8 minutes to steam, until fork is easily inserted. Remove lid and allow veggies to cool a bit.
• In your container, add minced garlic, chopped parsley, thyme, olive oil, lemon juice, salt and pepper.
• When veggies are cooled to touch but still warm, add to bowl and toss into marinade. Drizzle with additional olive oil, white wine vinegar and crushed red pepper flakes.
• Stir well and place lid on, chilling for a few hours or more. Remove lid when ready to serve, adjust salt to taste, and garnish with additional fresh herbs. Enjoy!

  *This can easily be served warm after tossing. I would omit the white wine vinegar and serve fresh. Delicious!

Keyword Black Garlic, eggplant, Fresh, Healthy, Keto, Low-carb, Mushrooms, Plantbased, Vegan, vegetarian