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!
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!