Quick Mushrooms Aubergines Peppers Recipes

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QUICK MUSHROOMS, AUBERGINES & PEPPERS



Quick mushrooms, aubergines & peppers image

Try this superhealthy BBQ veggie dish - full of vitamin C and folic acid

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Vegetable

Time 15m

Number Of Ingredients 8

4 Portabella mushrooms
1 medium fat aubergine
2 Romano peppers
2 tbsp brown sauce
100ml olive oil
2 garlic cloves , crushed
2 tbsp cider or sherry vinegar
1 tsp dried thyme or oregano

Steps:

  • Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don't peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.

Nutrition Facts : Calories 156 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium

CURRY WITH AUBERGINE, MUSHROOMS, CHICKPEAS AND SPINACH



Curry With Aubergine, Mushrooms, Chickpeas and Spinach image

A nice curry based on an adaption of the balti curry sauce in recipe no. 409418: http://www.recipezaar.com/recipe/balti-sauce-basic-sauce-for-anything-goes-curry-409418

Provided by zenveg

Categories     Curries

Time 1h

Yield 1 big casserole, 6 serving(s)

Number Of Ingredients 27

1 1/4 tablespoons coriander seeds
1 tablespoon cumin seed
5 cardamom pods, the seeds of
1 teaspoon fennel seed
1 teaspoon mustard seeds
2 teaspoons canola oil
1 cinnamon stick, 4-5 cm
1 onion, chopped
3 -4 garlic cloves, finely chopped
1 tablespoon gingerroot, minced
3 bay leaves
1 tablespoon ground turmeric
1 tablespoon paprika
1/2-1 teaspoon cayenne pepper
14 ounces crushed tomatoes, tinned
1 cup water
3/4 teaspoon salt
1 lemon, zest of
1/2 lemon, juice of
1 tablespoon canola oil
1 red onion, chopped
1 garlic clove, minced
1 aubergine, in very small cubes
500 g white mushrooms, sliced
1 cup cooked chickpeas
250 g spinach, frozen
1/4 teaspoon pepper, to taste

Steps:

  • Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
  • Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
  • Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
  • Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
  • Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
  • Let the sauce simmer for at least 15 minutes.
  • Add the lemon zest and lemon juice.
  • Remove the cinnamon stick and the bay leaves.
  • Blend the sauce with an immersion blender.
  • Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
  • Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
  • (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
  • Add the sauce and let the curry simmer for 10 minutes.
  • Add the chickpeas and let the curry simmer for 5 more minutes.
  • Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
  • Serve the curry on a bed of basmati rice.

Nutrition Facts : Calories 188, Fat 6, SaturatedFat 0.6, Sodium 597.1, Carbohydrate 32.1, Fiber 10.4, Sugar 7.6, Protein 8.6

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