Indian Spiced Eggplant with Mushrooms

Course Main Course
Servings 4 people


  • 2 medium onions (peeled and diced)
  • 1 large Red Bell peppers seeded and diced
  • 1 large Portobello mushroom cap diced
  • 2 medium Eggplants stemmed, peeled and cut into ½ inch dice
  • 2 large Tomatoes Finely chopped
  • 1 tbsp ginger powder
  • 2 tsp Cumin Powder
  • 1 tsp Coriander powder
  • ½ tsp Red Pepper Flakes
  • ½ tsp Black pepper
  • ½ bunch Scallions chopped
  • Pinch of Cloves


  • Place your onions and peppers in a large saucepan and sauté over medium heat for 10 minutes, adding water 2 teaspoons at a tome to keep the vegetables from sticking to the pan.
  • Add your mushrooms, eggplant, tomatoes, ginger, cumin, coriander, black pepper, red pepper flakes, scallions and cloves.
  • Cook until the eggplant for 20 minutes or until it is tender, add a quarter cups of water if needed.
  • Enjoy with brown rice for a complete meal.

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