This dish is a simple and quick mid-week delicious dinner to serve. Can also be a side dish to meat or fish! Vegan and healthy, eggplant is a veggie used often as part of any Israeli meal!
I served this over Truffle Tagliatelle pasta this time. Any pasta, couscous or rice is great too!
Here's what you need:
2-3 eggplants sliced depending on the size. As a rule, the lighter in weight the eggplant and one that has a dot on the bottom is less seeded. Some have a short line on the bottom.
½ lb (225 grams) Baby Bella mushrooms sliced
1 large onion chopped
1 large tomato chopped
2-3 tablespoons olive oil
2 cloves garlic chopped
½ teaspoon back pepper
½ - 1 teaspoon turmeric
1 teaspoon Philadelphia Israeli spice. If unavailable use sweet paprika
1teaspoon salt or to taste
1 small can of tomato sauce
1 cup of water
Heat olive oil in a pan and add chopped tomatoes
Cook until stewed soft
Add chopped onions and sauté until see-through and yellow. Add chopped garlic.
layout your spices
Add all spices. These can be adjusted to your taste
Add sliced eggplant
Mix ingredients well and cook until eggplant is soft
Add tomato sauce and mix
Add mushroom slices
Add water and simmer for 30 minutes with the lid on until all ingredients are cooked soft
Add parsley and cook for 5 more minutes
Serve over anything you like! Or as a side dish!